Photo: John Autry; Styling: Cindy Barr
Hands-on Time
27 Mins
Total Time
27 Mins
Yield
4 servings (serving size: about 1 3/4 cups soup, about 1 ounce prosciutto, 1 teaspoon mint, and dash of pepper)

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

periphron's Review

sandrahoo
August 21, 2014
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.

sandrahoo's Review

CMMiller
August 18, 2011
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!

CMMiller's Review

vchapman
August 15, 2011
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.

vchapman's Review

jupett
August 08, 2011
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.

ilvjamie's Review

Janbrinks
August 07, 2011
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.

jupett's Review

lennyJ
July 31, 2011
N/A

tata4now's Review

periphron
July 25, 2011
Very tasty- serve it very cold on a hot day.

lennyJ's Review

ilvjamie
July 24, 2011
this was fantastic. Made just as described. Loved the combo of flavors.

Breezycookin's Review

tata4now
July 24, 2011
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)

Janbrinks's Review

Breezycookin
July 20, 2011
Very tasty soup. Definitely a melon gazpacho. I used nectarines instead of peaches and I think it worked fine.