Peach-Melon Gazpacho with Prosciutto
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 4 1x
Description
A quick-to-prepare chilled summer soup that pairs beautifully with prosciutto and basil.
Scale
Ingredients
- 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
Instructions
- 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.
- 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.)
- Place melon, cucumber, peach, and onion into blender. Blend on high until smooth.
- Add oil, vinegar, and salt. Blend until incorporated.
- Pour blended mixture into medium-sized bowl and cover with plastic wrap. Chill in refrigerator for at least an hour before serving.
- Before serving, top gazpacho with crumbled prosciutto and basil.
Find it online: https://holleygrainger.com/peach-melon-gazpacho/