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

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

Recipe by Cooking Light August 2011


Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

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


Ingredient Checklist


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.

  • 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.