Melon Summer Soup with Crispy Prosciutto

Melon Summer Soup with Crispy Prosciutto

So, P.J. (my lovely husband) loves cantaloupe, and I love prosciutto. You’d think that would mean we’d share a mutual love for the Italian classic of prosciutto-wrapped melon, right?  Well, we have a small challenge – P.J. is vegetarian, and I wouldn’t say that I love cantaloupe.  That said, I recently saw a recipe in Cooking Light for a cantaloupe-based chilled gazpacho with crispy prosciutto, and I thought I might give it a try.  I’ll say up front that, while we both liked the dish, it was perhaps not our very favorite.  Not because it’s not good, but more because the prosciutto really is a key element (which P.J. couldn’t eat), and as it turns out, I really just don’t care that much for cantaloupe.

I realize the above is not the best sales job for this recipe… 😉  That said, I believe that if you’re a fan of cantaloupe and you’re up for adding the prosciutto, you’ll probably really like this one. You’ll find my adaptation after the jump.

Melon Summer Soup with Crispy Prosciutto
Quantity: 4 dinner servings or 8 appetizer servings
Time: 20 minutes prep/cooking + additional 10-20 minutes chilling
Paleo Grade: A (Gluten-Free, Dairy-Free)

  • About 2.5 pounds of cubed, peeled cantaloupe (about 1 medium cantaloupe)
  • About 1.5 pounds of cubed peaches (approx. 2 large peaches)
  • 1/4 cup water
  • 1 medium shallot, minced
  • Juice of 1/2 lemon
  • 1/2 Tbs. sherry vinegar
  • 1/2 tsp. kosher salt
  • 1 tsp. coconut oil or bacon grease
  • 4 oz. shaved prosciutto, torn into long strips
  • 2 tsp. chopped fresh mint
  • Freshly ground black pepper to taste
  1. Place cantaloupe, peaches, water, shallot, lemon juice, vinegar, and salt in a blender or food processor (blade attachment) and blend until smooth. (I did this in two batches.) Transfer to a bowl and chill in the freezer while cooking prosciutto.
  2. Heat a skillet over medium heat and add cooking fat of choice.  Add prosciutto, cooking until crisp (about 10 minutes). Transfer cooked prosciutto to a plate lined with a paper towel to drain.
  3. Scoop soup into serving bowls with a ladle (or measuring cup!) and top with prosciutto, mint, and pepper.

Vegetarian?  Just skip the prosciutto like my hubby!  If you do, I recommend adding additional salt since much of the salty kick comes from the prosciutto.  🙂

Tags: , , , , , ,

Categories: Soups and Salads

Stay Connected with PaleoBetty!

Be the first to get updated recipes and more!

2 Comments on “Melon Summer Soup with Crispy Prosciutto”

  1. whitneyleephoto
    August 15, 2011 at 10:35 pm #

    I request that you make a tag for recipes that are vegetarian, or can be easily modified for the meatless among us. Please and thank you!

    • August 16, 2011 at 8:26 pm #

      Done, my dear! 🙂 You should see the “vegetarian-option” tag in the tag cloud for purely-veggie and veggie-optional dishes. Also, I’ve added a vegan tag where appropriate! Hope that helps! Made baked sweet potato fries tonight… vegan and AWESOME! Recipe coming shortly!

      PS – I’ve also added a list of veggie-friendly recipes on the main recipes page to make them a little easier to find. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: