Cantaloupe Gazpacho With Crisped Prosciutto
Instructions
- 1
Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
- 2
In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
- 3
When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!
Recipe from tasty.co
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Ingredients (9)
- •2 cups cantaloupe, peeled and cubed
- •1 cucumber, peeled and cubed
- •1 orange bell pepper, diced
- •1 ¼ teaspoons salt
- •1 teaspoon red wine vinegar
- •¼ cup olive oil, plus more for drizzling
- •1 ¼ cups prosciutto, thinly sliced
- •¼ bunch fresh basil, picked
- •freshly cracked pepper, for garnish