Melon Gazpacho with Frizzled Prosciutto
 
Prep time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 5 cups peeled cantaloupe (about 3 and ½ pounds)
  • 4 cups chopped ripe peaches (about 4 large peaches)
  • ½ cup water
  • 2 tablespoons minced shallots (I forgot to buy shallots so I used ½ cup minced onions)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • ⅜ teaspoon kosher salt
  • 2 teaspoons olive oil
  • 4 ounces thinly sliced prosciutto, cut into ribbons
  • 4 teaspoons chopped fresh mint
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Place the first seven ingredients in a blender or food processer (cantaloupe through the salt), and process until smooth. Process in batches, if necessary. Place in freezer to chill while the prosciutto cooks.
  2. Heat a large skillet over medium heat. Add oil to the pan and swirl to coat. Add prosciutto to the pan and cook 10 minutes or until crisp, stirring occasionally. Drain on paper towels.
  3. Spoon soup into bowls and top with prosciutto, chopped mint, and black pepper.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/melon-gazpacho-with-frizzled-prosciutto/