Photo: Con Poulos
Prep Time
25 Mins
Yield
Makes 6 servings

How to Make It

Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.

In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.

Ratings & Reviews

dawnmarie01's Review

dawnmarie01
August 15, 2013
Just okay. The mint really makes the soup so don't leave it out.

cobymac's Review

cobymac
July 11, 2012
I made this for my husband and me. I enjoyed it - and I made the sandwich vegetarian-friendly by replacing the prosciutto with tomatoes and adding pesto. You definitely have to like cantaloupe to enjoy the soup. I thought it was delicious; the husband... not so much.

SingingGourmand's Review

SingingGourmand
July 10, 2011
Couldn't be easier, and it is dazzling! I served it to a skeptical crowd, and they loved it!