Honeydew Gazpacho

• 1 whole Ripe Honeydew Melon, Peeled, Seeds Removed And Cut Into Large Chunks
• 1 whole Large Seedless Cucumber, Peeled And Quartered
• 1/2 whole Vidalia Onion, Roughly Chopped
• 1/2 whole Jalapeno Pepper, Seeded And Finely Minced
• 3 Tablespoons Red Wine Vinegar
• 1/2 cups Extra Virgin Olive Oil, Plus Extra For Drizzling
• 1/2 whole Lime, Juiced
• 1 Tablespoon Kosher Salt, Or More To Taste
• 2 dashes Paprika (optional)
• 4 leaves Fresh Mint Finely Minced
• 2 Tablespoons Sugar (optional)
• Freshly Ground Pepper, to taste
• 8 slices Prosciutto (or Pancetta)
• 1/4 cups Sliced Toasted Almonds

1. I ate something like this at a restaurant in Philly called Russet, and it was so good I just had to figure out how to make a version of it at home!
2. Throw melon, cucumber, onion, jalapeno, red wine vinegar, olive oil, lime juice, salt, paprika and mint into the bowl of your food processor and blend until smooth.
3. If your honeydew isn't super sweet already, you can add a few tablespoons of sugar, but taste it first! Adjust the salt and ground pepper to taste. You may also want to add more lime juice or the rest of the jalapeno depending on how much of a kick you want. Blend again to combine.
4. Chill mixture in the refrigerator for 30 minutes to an hour. Portion into bowls and drizzle a little extra olive oil. Garnish with a slice of prosciutto and some sliced almonds. Serve with crusty bread.
5. *Note: If you don't like the chewy texture of prosciutto in your soup, you can crisp up some pancetta in a skillet over medium heat.

honeydew, cucumber, vidalia onion, pepper, red wine vinegar, olive oil, kosher salt, paprika, sugar, freshly ground pepper, ubc

Taken from tastykitchen.com/recipes/soups/honeydew-gazpacho/ (may not work)