Melon Gazpacho with Frizzled Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course. Ingredients:
5 cups cubed peeled cantaloupe (about 3 1/2 pounds) |
4 cups chopped ripe peaches (about 4 large) |
1/2 cup water |
2 tablespoons minced shallots |
2 tablespoons fresh lemon juice |
1 tablespoon sherry vinegar |
3/8 teaspoon kosher salt |
2 teaspoons olive oil |
4 ounces thinly sliced prosciutto, cut into ribbons |
4 teaspoons chopped fresh mint |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.
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.
3. Spoon soup into bowls; top with prosciutto, mint, and pepper.
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