Prosciutto and Melon Soup

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 10 slices prosciutto slices
  • 1 cantaloupe melon, cut into chunks (about 5 cups)
  • 1 (14-ounce) can tomatoes (recommended: San Marzano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 fresh basil leaves, very thinly sliced
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.

  • Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.

  • Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes