| I first experienced a watermelon gazpacho in 2002 in Sedona, Arizona at a restaurant called The Secret Garden. I have no idea if their menu still includes watermelon gazpacho, but with a quick Google Search, it appears to still be in Sedona. Then a few weeks back at our favorite restaurant in SLO County, Thomas Hill Organics in Paso Robles, we had a DEVINE Cantaloupe Gazpacho that I instantly knew needed to be recreated. |
Cantaloupe Gazpacho with Prosciutto
The sweetness of the cantaloupe paired with the salty and savoriness of the prosciutto and with the herbs packs this soup with flavor. It's so simple and yet it feels very fancy.
Ingredients
- 1 large cantaloupe rind removed, seeded, & cubed
- 4 mint leaves
- 4 tsp extra-virgin olive oil garnish
- cilantro leaves optional garnish
- 4 pieces prosciutto garnish
Instructions
- Add the cantaloupe and mint leaves to a high-speed blender. Blend until the consistency is very smooth.
- Refrigerate the cantaloupe mint mixture for at least one hour before serving.
- Before serving, heat a dry non-stick skillet over medium heat. Add prosciutto to the pan to crisp. Once it crisps up, turn over to crisp the other side. Allow to cool.
- Before serving, portion out the chilled cantaloupe gazpacho into four bowls. Drizzle with olive oil, add a few cilantro leaves, and one piece of crisped prosciutto to each bowl.
