Cantaloupe Gazpacho Shooter

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 12 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
  4. Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.