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!!