Follow these steps for perfect results
cantaloupe
cubed peeled
peaches
chopped ripe
water
shallots
minced
lemon juice
fresh
sherry vinegar
kosher salt
olive oil
prosciutto
thinly sliced, cut into ribbons
fresh mint
chopped
freshly ground black pepper
Combine cantaloupe, peaches, water, shallots, lemon juice, sherry vinegar, and salt in a blender.
Process until smooth, working in batches if needed.
Place the blended mixture in the freezer to chill.
Heat olive oil in a large skillet over medium heat.
Add prosciutto to the skillet and cook, stirring occasionally, until crisp (about 10 minutes).
Drain the cooked prosciutto on paper towels.
Spoon the chilled soup into bowls.
Top with the frizzled prosciutto, chopped fresh mint, and freshly ground black pepper.
Serve immediately.
Expert advice for the best results
For a spicier kick, add a pinch of cayenne pepper.
Garnish with a drizzle of balsamic glaze for added flavor complexity.
Chill the bowls before serving for an extra refreshing experience.
Everything you need to know before you start
10 minutes
The soup can be made ahead and chilled for several hours.
Spoon soup into bowls, arrange frizzled prosciutto artfully on top, and sprinkle with mint and pepper.
Serve chilled as an appetizer or light lunch.
Pair with crusty bread for dipping.
Complements the sweetness of the melon and the saltiness of the prosciutto.
Discover the story behind this recipe
Gazpacho is a traditional Spanish chilled soup, perfect for hot summer days.
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