Sweet and spicy this Cantaloupe Gazpacho with Frizzled Prosciutto is so refreshing!
As the weather is getting warmer, I’m getting more and more excited for gazpacho! Something about cold refreshing soup on a hot day makes me one very happy person. Also, can I just say that I never knew how good cantaloupe is?! Up until a month ago I thought it was the most disgusting melon. How?! It’s AMAZING. I’ve noticed as we eat cleaner and cleaner my tastes have started to change. Cantaloupe now tastes like candy, Brussels sprouts are my best friend, and raw oysters rock my world. I’ll take it.
This is literally the easiest soup to throw together. If your cantaloupe is chilled before hand there’s no need to chill the soup afterwards as well. This takes the quick weeknight meal to a whole new level. It also holds up really well so it’s great for packing for lunch.
The prosciutto is of course my favorite part. The meaty saltiness cuts through the sweet cantaloupe and with the heat from the serrano peppers it’s one big bowl of happiness.
I’ve noted in the recipe that you may want to start out with one serrano then taste the soup to see if you want to add more. I used 2 and I still would have preferred a bit more heat. Sometimes serranos taste like bell pepper and sometimes they’re hotter than a Habanero. At least that’s been my experience. So, test as you go!
Cantaloupe Gazpacho with Frizzled Prosciutto
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- 1 medium Cantaloupe (seeded and peeled)
- 2-3 medium serrano peppers (Start with one and taste as you go, sometimes they're hotter than normal)
- 1/2 cup water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Pinch sea salt
- 4 ounces prosciutto
- Fresh mint (for garnish)
- Olive oil (for garnish)
More TIPS about this paleo recipe in the post above!
- Combine cantaloupe, serrano peppers (start with one and taste as you go), olive oil, lemon juice, water, and salt in a blender and blend until very smooth. Pop it in the refrigerator for 30 minutes to chill if your cantaloupe wasn't cold.
- In a small pan over medium high heat heat about 2 tablespoons of olive oil. Tear the prosciutto into strips and fry just until it shrivels up and becomes crispy.
- Pour soup into bowls, top with prosciutto, a few drops of olive oil, and a mint sprig.