Sweet and spicy this Cantaloupe Gazpacho with Frizzled Prosciutto is so refreshing!
AuthorMaya Krampf from WickedSpatula.com
1mediumCantaloupe(seeded and peeled)
2-3mediumserrano peppers(Start with one and taste as you go, sometimes they're hotter than normal)
Fresh mint(for garnish)
Olive oil(for garnish)
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.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.