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Cantaloupe Soup with Prosciutto and Mozzarella Sandwiches

Photo: Con Poulos
Prep time 25 mins
Yield Makes 6 servings

Ingredients

  • 2 baguettes
  • 2 8-ounce balls fresh mozzarella, thickly sliced
  • 1/2 pound sliced prosciutto
  • 2 tablespoons extra-virgin olive oil
  • 2 cantaloupes, chilled, halved, and seeded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 fresh mint leaves, thinly sliced

Nutrition Information

  • calories 511
  • caloriesfromfat 44 %
  • fat 25 g
  • satfat 8 g
  • cholesterol 45 mg
  • sodium 1,420 mg
  • carbohydrate 45 g
  • fiber 2 g
  • sugars 12 g
  • protein 28 g

How to Make It

  1. Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.

    In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.