Cantaloupe Gazpacho Shooter |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1 ripe cantaloupe |
1 lemon, juiced |
5 tablespoons granulated sugar |
1 cup chopped fresh mint leaves |
6 slices prosciutto ham, cut in 1/2 lengthwise |
Directions:
1. Preheat the oven to 375 degrees F.
2. Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
3. Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
4. Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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