Canteloupe gazpacho with crispy ham

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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

Ingredients

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
Kosher salt

Procedures

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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5 thoughts on “Canteloupe gazpacho with crispy ham

  1. In our area of the U.S. (Ohio) we can get Indiana Melons in the summertime – huge cantaloupes with the best flavor ever. I’m filing this recipe for the first Indiana Melon I’m able to buy.

  2. once i went on a cruise and each night there was a different cold fruit based soup on the menu, like you – never had an interest before but decided to try it each night and it won me over to the cold soup side! this recipe of yours sounds amazing! next hot day we have – i am totally going to attempt it even though my cooking skills are not the best!!

    1. Wonderful! No special skills needed! Honestly! Just throw it all in the blender! Use a really good ripe canteloupe! I hope you let me know how it goes!😘😘😘😘😘

  3. had to write you back and tell you – finally had the chance to make this, and it is sooooooooo amazing!!! 😀 need to thank you 1000 times for posting the recipe, it was super easy to do and so good, it will be a new summer staple in my house from now on!

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