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.