Ingredients
- 1/4 pound thinly sliced proscuitto
- 1 cup roughly chopped cantaloupe, plus 3/4 cup finely diced cantaloupe
- 1 cup roughly chopped honeydew melon, plus 3/4 cup finely diced honeydew melon
- 1 cup roughly chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweet onion
- 1/2 cup roughly chopped celery, plus 1/4 cup finely diced celery
- 1/2 cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper
- 1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3 slices white bread, crusts removed and cubed
- 2 tablespoons minced jalapenos
- 2 teaspoons minced garlic
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped cilantro
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon finely ground black pepper
Directions
Preheat the oven to 375 degrees F.
Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.
Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
Combine the finely chopped ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
Serve chilled, garnished with crumbled crispy prosciutto.
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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.
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