Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 5

Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.

Mark Bittman
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
4 servings (serving size: about 1 3/4 cups soup, about 1 ounce prosciutto, 1 teaspoon mint, and dash of pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.

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  • 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.

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

Nutrition Facts

206 calories; fat 5.6g; saturated fat 1.3g; mono fat 3g; poly fat 0.9g; protein 9.7g; carbohydrates 32.7g; fiber 4g; cholesterol 16.7mg; iron 1.3mg; sodium 638mg; calcium 34mg.
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