ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Melon Gazpacho with Frizzled Prosciutto

Photo: John Autry; Styling: Cindy Barr
Hands-on time 27 mins
Total time 27 mins
Yield

4 servings (serving size: about 1 3/4 cups soup, about 1 ounce prosciutto, 1 teaspoon mint, and dash of pepper)

Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.

Ingredients

  • 5 cups cubed peeled cantaloupe (about 3 1/2 pounds)
  • 4 cups chopped ripe peaches (about 4 large)
  • 1/2 cup water
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 3/8 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 4 ounces thinly sliced prosciutto, cut into ribbons
  • 4 teaspoons chopped fresh mint
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 206
  • fat 5.6 g
  • satfat 1.3 g
  • monofat 3 g
  • polyfat 0.9 g
  • protein 9.7 g
  • carbohydrate 32.7 g
  • fiber 4 g
  • cholesterol 16.7 mg
  • iron 1.3 mg
  • sodium 638 mg
  • calcium 34 mg

How to Make It

  1. Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.

  2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook 10 minutes or until crisp, stirring occasionally. Drain on paper towels.

  3. Spoon soup into bowls; top with prosciutto, mint, and pepper.