Cantaloupe, Honeydew, Sweet Onion Gazpacho With Pro

Name: Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb thinly-sliced proscuitto; 1 c. roughly-minced cantaloupe plus; 3/4 c. finely-diced cantaloupe; 1 c. roughly-minced honeydew melon plus; 3/4 c. finely-diced honeydew melon; 1 c. roughly-minced sweet onion plus; 1 c. finely-diced sweet onion (such as Vidalia, Maui, or possibly Walla Walla); 1/2 c. roughly-minced celery plus; 1/4 c. finely-diced celery; 1/2 c. roughly-minced red bell pepper plus; 1/4 c. finely-diced red bell pepper; 1 c. roughly-minced peeled seeded cucumber plus; 3/4 c. finely-diced peeled seeded cucumber; 1/4 c. fresh lemon juice; 1/4 c. fresh lime juice; 3 slc white bread crusts removed, and cubed; 2 Tbsp. chopped jalapenos; 2 tsp chopped garlic; 1 Tbsp. finely-minced chives; 1 Tbsp. finely-minced parsley; 1 Tbsp. finely-minced mint; 1 Tbsp. finely-minced cilantro; 1/4 c. extra-virgin extra virgin olive oil; 1 Tbsp. salt; 1 tsp finely-grnd black pepper

Servings: persons

1/4 lb thinly-sliced proscuitto
1 c. roughly-minced cantaloupe plus
3/4 c. finely-diced cantaloupe
1 c. roughly-minced honeydew melon plus
3/4 c. finely-diced honeydew melon
1 c. roughly-minced sweet onion plus
1 c. finely-diced sweet onion (such as Vidalia, Maui, or possibly Walla Walla)
1/2 c. roughly-minced celery plus
1/4 c. finely-diced celery
1/2 c. roughly-minced red bell pepper plus
1/4 c. finely-diced red bell pepper
1 c. roughly-minced peeled seeded cucumber plus
3/4 c. finely-diced peeled seeded cucumber
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
3 slc white bread crusts removed, and cubed
2 Tbsp. chopped jalapenos
2 tsp chopped garlic
1 Tbsp. finely-minced chives
1 Tbsp. finely-minced parsley
1 Tbsp. finely-minced mint
1 Tbsp. finely-minced cilantro
1/4 c. extra-virgin extra virgin olive oil
1 Tbsp. salt
1 tsp finely-grnd black pepper

1
Preheat the oven to 375 degrees.
2
Cover a baking sheet with parchment paper and bake the prosciutto till crisp, about 10 to 12 min.
3
Remove from the oven and let cold.
4
Combine the roughly-minced 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 possibly blender.
5
Puree on high till smooth.
6
Combine the finely-minced ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and extra virgin olive oil in a large bowl.
7
Stir well to combine.
8
Fold the pureed ingredients into the minced ingredients.
9
Add in 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.
12
This recipe yields 4 to 6 servings.

553

kcal

Calories

Fat

110

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 25 ingredients. The key ingredients include: 1/4 lb thinly-sliced proscuitto, 1 c. roughly-minced cantaloupe plus, 3/4 c. finely-diced cantaloupe, 1 c. roughly-minced honeydew melon plus, and more.

Yes, Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto Recipe 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, Sweet Onion Gazpacho With Prosciutto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions