1 Video | Photo: Prosciutto and Melon Soup Recipe
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
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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By MorganaLeFey
Somerset, England
on December 23, 2010
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I do not like the taste of uncooked, canned tomatoes at all. I don't think they did the soup any favor; made with fresh tomatoes and a little bit more seasoning, however, it tasted quite nice but the tomatoes need to be really flavorful and ripe; too tangy and they will compete with the flavor of the melon. As printed (with canned tomatoes, the recipe unfortunately is a far cry from what Giada can offer.
By tammy.ellingson...
Hillsboro, 77
on August 17, 2010
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I really wanted to like this, but I think the combination is just not appealing to me or my family. Too bad - a nice refreshing cold soup on a hot day sounded great. We are eating the crisp prosciutto on it's own.
I really like most of Giada's recipes. This is the first one of many that I've tried that didn't work for me.
By bbrunka_11981548
Mount Vernon, 75
on July 11, 2009
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Easy and delicious - I used fresh tomatoes.
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