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
- 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.
- 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.
- 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. 🙂