Eat Good,
Feel Good
Eat Good, Feel Good
MELON GAZPACHO WITH PROSCIUTTO
The sweet ripe Cantaloupe melon is a perfect candidate for the gazpacho soup, resulting in a refreshing meal, very easy to throw together.
| DIFFICULTY: | EASY |
| TOTAL TIME: | 30 MINUTES |
| SERVES: | 4 |
INSTRUCTIONS:
GAZPACHO
1.
In a blender, combine the cantaloupe, cucumber, shallots, vinegar, water, and half of the salt. Puree until smooth.
2.
With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer.
3.
Taste and add the rest of the salt, if necessary. Transfer gazpacho to airtight container and chill in the refrigerator until ready to serve.
INGREDIENTS:
4 slices prosciutto
1 ripe medium cantaloupe, peeled, seeded, and chopped (about 4 cups)
1 medium cucumber, peeled, seeded and chopped
2 tablespoons minced shallots
1 cup ice water
1 tablespoon sherry vinegar
1/2 cup extra-virgin olive oil
1 teaspoon Kosher salt
Thinly sliced fresh basil leaves, for serving
TOPPING
1.
Adjust oven rack to middle position. Preheat oven to 375°F.
2.
Arrange the prosciutto slices on a parchment paper-lined baking sheet and roast until crisp, 6 to 8 minutes.
3.
Drain on paper towels and let cool completely
4.
You can also use fresh prosciutto if you like. In this case, skip steps 1-3.
5.
Pour soup into bowls, top with prosciutto, a few drops of olive oil, and fresh basil leaves.
Enjoy!
INSTRUCTIONS:
GAZPACHO
1.
In a blender, combine the cantaloupe, cucumber, shallots, vinegar, water, and half of the salt. Puree until smooth.
2.
With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer.
3.
Taste and add the rest of the salt, if necessary. Transfer gazpacho to airtight container and chill in the refrigerator until ready to serve.
TOPPING
1.
Adjust oven rack to middle position. Preheat oven to 375°F.
2.
Arrange the prosciutto slices on a parchment paper-lined baking sheet and roast until crisp, 6 to 8 minutes.
3.
Drain on paper towels and let cool completely
4.
You can also use fresh prosciutto if you like. In this case, skip steps 1-3.
5.
Pour soup into bowls, top with prosciutto, a few drops of olive oil, and fresh basil leaves.
