Melon Gazpacho with Frizzled Prosciutto

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 27 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 3. Spoon soup into bowls; top with prosciutto, mint, and pepper.
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