Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto Recipe

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.

No additional tips available.

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

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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.

Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto

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