Prosciutto-Melon Soup

You're probably wondering what melon, prosciutto and soup are doing in the same sentence, let alone a recipe.  I have to admit I tried this because it was easy and Peter loves prosciutto.  I was a little scared though.  Tomato, cantaloupe, basil and prosciutto?

I should've known my BFF Giada wouldn't disappoint.  Seriously I have never tried any recipe of hers that I didn't love!

So here is this fabulous soup.  It is easy, yummy and healthy!  It is light and refreshing and would be perfect for a brunch menu or a shower.

• 10 slices prosciutto slices
• 1 cantaloupe melon, cut into chunks (about 5 cups)
• 1 (14-ounce) can tomatoes (recommended: San Marzano)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 fresh basil leaves, very thinly sliced

I started by baking my prosciutto.  Since I was only making this for two I just did 6 slices.  I baked it on a foil sheet at 350 for about 15 minutes.  Just make sure you check it and don't let it burn.  While it was filling my house up with wonderfully yummy smells I diced my cantaloupe.  I couldn't find San Marzano tomatoes so I used Glen Muir instead.  You basically want to use peel tomatoes and these brands are a little sweeter than others.

I pureed the tomatoes and cantaloupe in the blender and then added the salt & pepper at the end.  To serve I crumbled the prosciutto over top the soup and added the basil cut into thin strips.  This is called a chiffonade.  

Every bit of this was delicious.  The basil really brought out the tomato and I could taste it more when I got a bit of basil.  And of course melon and prosciutto are a classic Italian pairing.  I thought this was fabulous.  And seriously it is good for you as long as you don't overdo it on the meat!

I hope you'll give this odd pairing a try!  It is totally worth it!!