Cantaloupe Gazpacho Shooter

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 ripe cantaloupe
  • 1 lemon, juiced
  • 5 tablespoons granulated sugar
  • 1 cup chopped fresh mint leaves
  • 6 slices prosciutto ham, cut in 1/2 lengthwise
Directions

Preheat the oven to 375 degrees F.

Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.

Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.

Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Ree Drummond