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
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.