Prosciutto and Melon Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 20
- Protein
- 13
- Cholesterol
- 26
- Sodium
- 1160
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.