A long time ago, I remember hearing about “cold soup” and I was not the least bit interested. I think it is because I had the image of a gorgeous veggie soup or an Irish stew in my head. I did not realise that just as a hot soup warms you on a hot day, a good gazpacho has a cooling effect on a miserably hot day. I was thinking of gazpacho this week when the temperatures climbed to a record high..38 degrees Celsius. That is about 100 degrees! 😨😨😨 Gazpacho can be made with melons and this is just lovely. I found this onhttp://seriouseats.com
4 slices prosciutto or about a cup of diced Spanish Serrano ham. ) I used the latter)
1 ripe medium cantaloupe, halved, peeled, seeded, and roughly chopped (about 4 cups)
1 large cucumber, peeled, seeded and chopped (about 2 cups)
1/2 large sweet onion (such as Vidalia), peeled and chopped (about 3/4 cup)
1 cup ice water
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
Adjust oven rack to middle position and preheat oven to 375°F. Place prosciutto on a parchment paper-lined baking sheet and bake until prosciutto becomes very crispy, about 8 minutes. Drain on paper towels and let cool completely. Crumble prosciutto into shards. Set aside.
*Alternatively, if you have the diced Serrano ham, gently fry it on low to medium heat until a bit crispy.
In a blender, combine cantaloupe, cucumber, onion, ice water, and vinegar and blend at high speed until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer. Season with salt. Transfer gazpacho to airtight container and refrigerate until chilled, about 1 hour.
Divide gazpacho between serving bowls and top with crispy prosciutto or ham.Serve immediately.
Enjoy! Xxxxx Natascha
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