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One of my favorite summertime meal combinations is prosciutto and melon. This recipe takes that concept and blends it with the ‘gazpacho concept’. While I’ve always admired those who enjoy a good tomato gazpacho, it is one of the few foodie things that has never appealed to me. I have to say that this simple recipe packs a flavorful punch and can easily be adapted for vegetarians.

Chilled Cantaloupe Soup with Crisped Prosciutto


4 slices prosciutto (vegetarian substitution:1/2 cup pistachios, shelled, toasted and chopped

6 cups ripe cantaloup cubes, chilled

1/4 cup honey

1/4 cup lemon juice

3 TBS fresh mint leaves, chopped

1/4 cup chardonnay or Muscato

1 TBS fresh basil, thinly sliced

paprika, dash

creme fraiche (optional)


Make sure that all ingredients are well chilled before pureeing.

Place prosciutto on a microwave safe dish and cook on high for 2-3 minutes or until desired crispness. When cool, crumble and set aside. (Note: when cooking prosciutto in a skillet, the color and consistency of the meat changes; microwave is recommended.)

Puree cantaloupe, honey, lemon juice, mint and wine in a blender or food processor.

Ladle into cups or wine glasses, top with basil, paprika and prosciutto.