Melon Gazpacho with Frizzled Prosciutto

  • vchapman Posted: 08/08/11
    Worthy of a Special Occasion

    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.

  • CMMiller Posted: 08/15/11
    Worthy of a Special Occasion

    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.

  • tata4now Posted: 07/25/11
    Worthy of a Special Occasion

    Very tasty- serve it very cold on a hot day.

  • Janbrinks Posted: 07/20/11
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    Very tasty soup. Definitely a melon gazpacho. I used nectarines instead of peaches and I think it worked fine.

  • lennyJ Posted: 07/24/11
    Worthy of a Special Occasion

    this was fantastic. Made just as described. Loved the combo of flavors.

  • Breezycookin Posted: 07/24/11
    Worthy of a Special Occasion

    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)

  • sandrahoo Posted: 08/18/11
    Worthy of a Special Occasion

    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!

  • ilvjamie Posted: 08/07/11
    Worthy of a Special Occasion

    Simple, unusual and delicious. Didn't have shallots; used a little garlic and onion. Would also make a great dessert if you omitted the savory shallots.

  • periphron Posted: 08/21/14
    Worthy of a Special Occasion

    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.


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