Chilled Cantaloupe Soup with Crisped Prosciutto

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

Ingredients

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)

Directions

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.

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