Corazón de melón

Here´s another recipe from the blogging of yore (read the original post here).
The heat has finally arrived. I´m taking pains to close my shutters at noon, to top up the bottles of cold water in the fridge, and to plan my walks carefully, so I´m in the shade as much as possible.
Not that it matters, because when it´s hot it´s hot, and that´s that. But melons have arrived, and they´re always a compensation, wether eaten in chunks or served up, retro-style, with cured ham. Or in the chilled-soup version.
A chilled soup is a good thing to have around on 35ºC plus days like these. Especially if you have guests and want to look like you´ve made an effort, when all you have on the table is cheese and bread.
The only important proviso is that you make it with a juicy melon, the kind we call "toad skin". Galias or cantaloupes are not really going to be any use, because what you want is a fruity pulp on which to float your jamón slivers, nothing more.
So anyway, here´s your recipe, perfectly suited for a blistering day, or for that frustrating moment when you realize that the melon you lugged from the market is only so-so.

Cut the melon, blitz in a processor with a pinch of salt, a good sprinkling of lemon juice, and a grind of pepper. Serve in pretty bowls, and dot liberally with shards of serrano ham (the better the better, of course, but it won´t do to waste your prime ibérico on this).
That´s it.