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.
Melon Gazpacho with Frizzled Prosciutto
Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.
More From Cooking Light
Total: 27 Minutes
- Calories: 206
- Fat: 5.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.9g
- Protein: 9.7g
- Carbohydrate: 32.7g
- Fiber: 4g
- Cholesterol: 16.7mg
- Iron: 1.3mg
- Sodium: 638mg
- Calcium: 34mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note