5 cups peeled cantaloupe (about 3/4 of 1 large cantaloupe)
4 cups chopped ripe peaches (about 4 large peaches)
6 Campari tomatoes (or equivalent tomato of choice)
1/2 cup water
1 minced shallots
2 tablespoons fresh lemon juice
2 tablespoon sherry or apple cider vinegar
1 teaspoon kosher salt
2 teaspoons olive oil
4 ounces thinly sliced prosciutto
4-6 large mint leaves
1/4 teaspoon freshly ground black pepper
Instructions:
Place the first seven ingredients in a blender or food processor (cantaloupe through the salt), and process until smooth. Process in batches, if necessary (Blending cantaloupe first sometimes helps with space if needed). Adjust acid, salt & vinegar to taste. Place in refrigerator to chill while the prosciutto cooks.
Heat a large skillet over medium heat. Add oil to the pan and swirl to coat. Optional: Chop prosciutto into small slices. Add prosciutto to the pan and cook for 5-10 minutes or until crisp. Drain on paper towels. Break apart with hands before serving if un-sliced
Layer mint leaves on top of one another. Roll into a cigar shape and thinly slice into ribbons. Spoon soup into bowls and top with prosciutto, chopped mint, and black pepper if desired
The recipe can serve 4-6 full bowls or 15-20 small cups if serving as hors d'oeuvres.
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