I love soups of any kind, any time, all the time! The only problem is hot soup on a hot day does not make for a great dining experience. One solution to this is to make a gazpacho, which is a cold soup that offers the same flavor experience without the temperature problems we endure during the summer months. This recipe is courtesy of our friends over at Specialty Produce here in San Diego. Hope you enjoy.
- 1 medium cantaloupe (about 2 1/2 - 3 pounds), peeled, seeded, and chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 2 tablespoons minced shallots
- 1 teaspoon kosher salt
- 2/3 cup plain nonfat yogurt
- 2 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- 4-6 slices prosciutto
- To make the gazpacho, in a blender, combine the cantaloupe, cucumber, shallots, salt, and 1/3 cup of water.
- Puree until smooth (blender will be very full).
- Transfer half of cantaloupe mixture to a large bowl. Add the yogurt and sherry vinegar to the remaining cantaloupe mixture in the blender and puree until smooth.
- With the motor running, slowing pour in the olive oil and blend until creamy and very smooth.
- Pour into the bowl with the rest of the cantaloupe mixture and stir to combine. Chill in the refrigerator until ready to serve.
- To make the crispy prosciutto, preheat the oven to 425°F. Place a wire rack on a large baking sheet. Arrange the prosciutto slices in a single layer on the rack and roast until crisp, 6 to 8 minutes.
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