Melon Gazpacho With Frizzled Prosciutto

• 5 cups cubed peeled cantaloupe (about 3 1/2 pounds)
• 4 cups chopped ripe peaches (about 4 large)
• 1/2 cup water
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• 3/8 teaspoon kosher salt
• 2 teaspoons olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• 4 teaspoons chopped fresh mint
• 1/4 teaspoon freshly ground black pepper

1. Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook 10 minutes or until crisp, stirring occasionally. Drain on paper towels.
3. Spoon soup into bowls; top with prosciutto, mint, and pepper.

cantaloupe, chopped ripe peaches, water, shallots, lemon juice, sherry vinegar, kosher salt, olive oil, fresh mint, freshly ground black pepper

Taken from www.myrecipes.com/recipe/melon-gazpacho-frizzled-prosciutto (may not work)