Melon Gazpacho with Prosciutto

(from elchallis’s recipe box)

206 calories, 5.6g fat, 1.3g sat, 3g mono, 9.7g protein, 32.7g carbs, 4g fiber

Serves 4 people

Categories: Entree, Soup

Ingredients

  • 5 cups cubed peeled cantaloupe
  • 4 cups chopped ripe peaches
  • 1/2 cup water
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 3/8 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 4 ounces thinly sliced prosciutto, cut into ribbons
  • 4 teaspoons chopped fresh mint
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Place first 7 ingredients in a blender; process until smooth. Place in freeze to chill while prosciutto cooks.

  2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook 10 minutes or until crisp. Drain.

  3. Top soup with prosciutto, mint, and pepper.

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