Cantaloupe Honeydew And Sweet Onion Gazpacho With ... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When the weather is warm (as it is here in the Mid-Atlantic a lot of the time), this soup can't be beat. It requires virtually no actual cooking, and the combination of sweet, spicy, and salty flavors is terrific. Ingredients:
1/4 pound thinly sliced proscuitto (or serrano ham -- see below) |
1/4 cup fresh lemon juice |
1/4 cup fresh lime juice |
3 slices white bread, crusts removed and cubed |
2 tablespoons minced jalapeños |
2 teaspoons minced garlic |
1 tablespoon finely chopped chives |
1 tablespoon finely chopped parsley |
1 tablespoon finely chopped mint |
1 tablespoon finely chopped cilantro |
1/4 cup extra virgin olive oil |
1 tablespoon salt |
1 teaspoon ground black pepper |
1 cup roughly chopped cantaloupe, plus 3/4 cup finely diced cantaloupe |
1 cup roughly chopped honeydew melon, plus 3/4 cup finely diced honeydew melon |
1 cup roughly chopped sweet onion, such as vidalia, plus 1 cup finely diced sweet onion |
1/2 cup roughly chopped celery, plus 1/4 cup finely diced celery |
1/2 cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper |
1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber |
Directions:
1. Preheat the oven to 375 degrees F.
2. Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool. [Note: You can also use Serrano ham – drop small slices of the ham into hot oil and deep fry for about a minute just until the ham begins to look like bacon.]
3. Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in blender. Purée on high until smooth.
4. Combine the finely chopped ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine.
5. Fold the puréed ingredients into the chopped ingredients.
6. Add the salt and pepper and stir well to combine.
7. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
8. Serve chilled, garnished with crumbled crispy prosciutto.
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