Cantaloupe Gazpacho With Crispy Prosciutto Recipe
- 4 slices prosciutto
- 1 ripe medium cantaloupe, halved, peeled, seeded, and roughly chopped (about 4 cups)
- 1 large cucumber, peeled, seeded and chopped (about 2 cups)
- 1/2 large sweet onion (such as Vidalia), peeled and chopped (about 3/4 cup)
- 1 cup ice water
- 1 tablespoon sherry vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Thinly sliced fresh basil leaves, for serving
- Adjust oven rack to middle position and preheat oven to 375u0b0F. Place prosciutto on a parchment paper-lined baking sheet and bake until prosciutto becomes very crispy, about 8 minutes. Drain on paper towels and let cool completely. Crumble prosciutto into shards. Set aside.
- In a blender, combine cantaloupe, cucumber, onion, ice water, and vinegar and blend at high speed until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer. Season with salt. Transfer gazpacho to airtight container and refrigerate until chilled, about 1 hour.
- Divide gazpacho between serving bowls and top with crispy prosciutto and sliced basil. Serve immediately.
cantaloupe, cucumber, sweet onion, water, sherry vinegar, extravirgin olive oil, kosher salt, basil
Taken from www.seriouseats.com/recipes/2014/07/cantaloupe-gazpacho-crispy-prosciutto-recipe.html (may not work)