Prosciutto and Melon Soup

1. 1

   Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet.

2. 2

   Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes.

3. 3

   Set aside and let cool.

4. 4

   Place half the melon in the blender with half the tomatoes.

5. 5

   Pulse the blender until the mixture is pureed.

6. 6

   Pour the soup in a large bowl.

7. 7

   Puree the remaining melon and tomatoes and add to the bowl.

8. 8

   Add the salt and pepper.

9. 9

   Ladle the soup into bowls.

10. 10

    Crumble the cooled prosciutto crisps over the top of the soup.

11. 11

    Sprinkle with basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.