Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto
Show: The Essence of Emeril
Episode: Cold Soups
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- Recipe categories: Fruit, Cantaloupe, Honeydew,
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Total Reviews: 3
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By joenorthrop_119...
College Station, 83
on July 08, 2009
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Nearly every Emeril recipe I've tried has been superb...this one is no exception. I hesitated when I saw someone rate this wonderful gazpacho as only OK, but made it anyway - I'm glad I did. First, I took the advice of another reviewer and left out onion, but ended up making it exactly as written after I tried the soup without peppers and onions. it is really unique and delicious. Only caution is on the salt. Emeril's recipe's frequently have a little more salt than I like. Otherwise it is fantastic. Don't be dissuaded...if you like unconventional pairings of sweet and savory, this is just the thing for a hot weather dinner party like I'm having tonight. I know my guests will want this recipe.
By cstaperfene@cox.net
Phoenix, AZ
on May 15, 2007
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Perhaps I should have read the other review first and modified accordingly. I thought that this recipe was just okay. In fact, I would have preferred eating the melons alone.
By troy_malik_1237434
Mount Prospect, IL
on October 14, 2004
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This is so tasty and healthly. I've been making this for a few years now and I suggest the following modifications:
1. Reduce the amount of onion and exclude onion from the pureed portion. Even sweet onions can overpower the other ingredients and this really helps keep the balance.
2. Don't add jalapeno to the gazpacho. Again, this can overpower the other ingredients and turn off those who don't like hot peppers. Instead offer them as a topping.
3. The crispy prosciutto is not necessary for the flavor of this wonderful gazpacho.
4. Don't worry about making the fruit and veggie measurements exact. The recipe is very forgiving and the flavor will come together regardless.