Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto Recipe

• 1/4 lb thinly-sliced proscuitto
• 1 c. roughly-minced cantaloupe plus
• 3/4 c. finely-diced cantaloupe
• 1 c. roughly-minced honeydew melon plus
• 3/4 c. finely-diced honeydew melon
• 1 c. roughly-minced sweet onion plus
• 1 c. finely-diced sweet onion (such as Vidalia, Maui, or possibly Walla Walla)
• 1/2 c. roughly-minced celery plus
• 1/4 c. finely-diced celery
• 1/2 c. roughly-minced red bell pepper plus
• 1/4 c. finely-diced red bell pepper
• 1 c. roughly-minced peeled seeded cucumber plus
• 3/4 c. finely-diced peeled seeded cucumber
• 1/4 c. fresh lemon juice
• 1/4 c. fresh lime juice
• 3 slc white bread crusts removed, and cubed
• 2 Tbsp. chopped jalapenos
• 2 tsp chopped garlic
• 1 Tbsp. finely-minced chives
• 1 Tbsp. finely-minced parsley
• 1 Tbsp. finely-minced mint
• 1 Tbsp. finely-minced cilantro
• 1/4 c. extra-virgin extra virgin olive oil
• 1 Tbsp. salt
• 1 tsp finely-grnd black pepper

1. Preheat the oven to 375 degrees.
2. Cover a baking sheet with parchment paper and bake the prosciutto till crisp, about 10 to 12 min.
3. Remove from the oven and let cold.
4. Combine the roughly-minced ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or possibly blender.
5. Puree on high till smooth.
6. Combine the finely-minced ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and extra virgin olive oil in a large bowl.
7. Stir well to combine.
8. Fold the pureed ingredients into the minced ingredients.
9. Add in the salt and pepper and stir well to combine.
10. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
11. Serve chilled, garnished with crumbled crispy prosciutto.
12. This recipe yields 4 to 6 servings.

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Taken from cookeatshare.com/recipes/cantaloupe-honeydew-sweet-onion-gazpacho-with-prosciutto-99044 (may not work)