Chilled Kiwi And Cantaloupe Soup With Prosciutto Chiffonade

• 3 7/8 cups cantaloupe Sweet
• 5/8 cup kiwi
• 1/2 cup yogurt no fat
• 1/2 lime
• 1 pinch smoked paprika could be hot
• 1 tablespoon agave nectar if melon is not sweet enough
• 1 slice prosciutto per person, omit if you are making this vegetarian

1. Seed and peel cantaloupe. Cut 500g into smallish cubes.
2. Peel and core Kiwi and cut 80g into smallish cubes.
3. Put cantaloupe, kiwi, lime zest and yogurt into blender and blend until smooth.
4. Taste and season with agave nectar if not sweet enough (my cantaloupe was plenty sweet enough, so I didn't need the extra sugar)
5. Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp.
6. Chill 4-5 hours.
7. Cut the remaining 100g cantaloupe and 20g kiwi into 1/4" cubes (I have a mini melon baller so I used that (of course you did!)). Place on parchment paper and freeze 4-5 hours.
8. When you are ready to serve, chiffonade the prosciutto and fry until very crispy (broiling works too, just watch it carefully, it burns quickly!). Drain extra oil onto paper towel.
9. Pour soup into small cups, dot with the frozen cantaloupe and kiwi and place the chiffonade of prosciutto on the centre top.

cantaloupe sweet, kiwi, lime, paprika could, enough, person

Taken from www.yummly.com/recipe/Chilled-Kiwi-and-Cantaloupe-Soup-With-Prosciutto-Chiffonade-1651216 (may not work)