Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.
Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.
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.
Spoon soup into bowls; top with prosciutto, mint, and pepper.
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