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Cantaloupe Gazpacho With Crisped Prosciutto

Under 30 minutes


for 4 servings

  • 2 cups cantaloupe (300 g), peeled and cubed
  • 1 cucumber, peeled and cubed
  • 1 orange bell pepper, diced
  • 1 ¼ teaspoons salt
  • 1 teaspoon red wine vinegar
  • ¼ cup olive oil (60 mL), plus more for drizzling
  • 1 ¼ cups prosciutto (80 g), thinly sliced
  • ¼ bunch fresh basil, picked
  • freshly cracked pepper, for garnish

Nutrition Info

  • Calories 254
  • Fat 16g
  • Carbs 16g
  • Fiber 2g
  • Sugar 13g
  • Protein 11g

Estimated values based on one serving size.

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  1. Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
  2. In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
  3. When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!
Cantaloupe Gazpacho With Crisped Prosciutto