Cantaloupe, Honeydew, and Sweet Onion Gazpacho with

Name: Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound thinly sliced proscuitto; 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, Maui, or Walla Walla, 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; 1/4 cup fresh lemon juice; 1/4 cup fresh lime juice; 3 slices white bread, crusts removed and cubed; 2 tablespoons minced jalapenos; 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 finely ground black pepper

Servings: persons

1/4 pound thinly sliced proscuitto
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, Maui, or Walla Walla, 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
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 slices white bread, crusts removed and cubed
2 tablespoons minced jalapenos
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 finely ground black pepper

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.
3
Remove from the oven and let cool.
4
Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender.
5
Puree on high until smooth.
6
Combine the finely chopped ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl.
7
Stir well to combine.
8
Fold the pureed ingredients into the chopped ingredients.
9
Add the salt and pepper and stir well to combine.
10
Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
11
Serve chilled, garnished with crumbled crispy prosciutto.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 pound thinly sliced proscuitto, 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, Maui, or Walla Walla, plus 1 cup finely diced sweet onion, and more.

Yes, Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions