Peach-Melon Gazpacho with Prosciutto

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes
  • Yield: 4 1x


A quick-to-prepare chilled summer soup that pairs beautifully with prosciutto and basil.



  • 4 slices prosciutto
  • 1 ripe medium cantaloupe
  • 1 cucumber
  • 1 peach
  • ½ sweet onion (like Vidalia)
  • 1½ Tbsp champagne vinegar
  • 1/3 cup good quality olive oil
  • kosher salt (to taste)
  • 4 Tbsp sliced basil


  1. Preheat oven to 325 F. Place prosciutto slices on silicone mat or parchment-lined baking sheet. Bake for 8-10 minutes or until crispy. Remove from oven and crumble. Set aside.
  2. Scoop melon, peel and de-seed cucumber, peel peach, and chop onion. (Note: The pieces don’t need to be small since they are going to be blended.)
  3. Place melon, cucumber, peach, and onion into blender. Blend on high until smooth.
  4. Add oil, vinegar, and salt. Blend until incorporated.
  5. Pour blended mixture into medium-sized bowl and cover with plastic wrap. Chill in refrigerator for at least an hour before serving.
  6. Before serving, top gazpacho with crumbled prosciutto and basil.