This soup is absolutely superb ... I have been making it every summer now since it was first published in 2011. A luscious treat to which I look forward now every summer when fresh, fragrant melons appear at the farmstand along with Michigan peaches and the August heat sets in. Easy to make on a weeknight and well worth it--not only is it exquisitely tasty but it will cool down your body temperature as well--absolutely lovely to eat al fresco, simple and light but filling without being bloating. Any recipe by Mark Bittman is absolutely trustworthy and highly recommended.
So very yummy, and so very easy! My 6yo wasn't a fan of the soup (too much shallot I think?) but of course he loved the crispy prosciutto. I put the leftovers in the fridge and had the rest as breakfast the next morning (sans prosciutto) - which intensified the shallot flavor - more than my husband would have liked, but I found it to be delicious!
This soup was delicious... for the first half of the bowl before it became overwhelming. I would definitely recommend serving in appetizer-sized cups or shooters rather than in big soup bowl-sized servings.
Me and my husband loved this soup! However our three children did not. I would love to create a kid friendly version of this idea. I still thought the flavor combinations were amazingly satisfying and filling.
Was fun to make a try this gazpacho. The comination of flavors was excellent and it was perfect for a hot summer day. My three year old wasn't too keen on it, but she tried it! (Okay, I called it smoothie soup)