Melon Gazpacho with Frizzled Prosciutto

Melon Gazpacho with Frizzled Prosciutto Recipe
Photo: John Autry; Styling: Cindy Barr
Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.

Yield:

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

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mark Bittman,

August 2011
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