Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.
4 servings (serving size: about 1 3/4 cups soup, about 1 ounce prosciutto, 1 teaspoon mint, and dash of pepper)
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.