Melon Gazpacho Soup and Crispy Prosciutto

Melon Gazpacho soup. A chilled melon soup with crispy prosciutto, creme fraiche and plenty of freshly ground pepper. This chilled soup is light, quick and suited to summer!

We're taking the classic combo of melon and prosciutto and turning it into something a little different. We don't know about you but for us, one of our favourite snacks or light lunches during the summer is melon and prosciutto.

It's so classic and so good and easy, there's nothing to do. The salty prosciutto and sweet melon are a match made in heaven and this gazpacho soup is such a fun way to enjoy them.

So what is Gazpacho?

Gazpacho is a chilled soup made from vegetables (or in this case fruit). There are a lot of recipes using tomatoes, garlic and bell peppers for a savoury, chilled and refreshing soup to cool down with during the hot summer months.

This gazpacho soup is sweet and savoury, the melon gets a little zing from lemon juice and it's topped with crispy prosciutto, creme fraiche and pepper. It's so light and refreshing and better yet it takes under 10 minutes to make!

How to make Chilled Melon Gazpacho Soup

First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy (photos 1-3).

Add a pinch of salt and a good squeeze of lemon juice and blitz once more.

Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy. Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!

We like to serve this as a light lunch with salad or as a little appetizer/snack in the summer. On a hot day it's SO good.

Recipe Tip

• You need a powerful food processor for this or you can use a blender. The melon shouldn't be grainy or have a pulp texture, keep blending until it's smooth and thick.
• You can blitz the melon soup in advance and store it in the fridge until you're ready to serve.
• Add a pinch of salt and a good squeeze of lemon juice then taste to see if it needs more. It should be zingy and have a good balance of sweet and savoury.
• We like the taste of creme fraiche in this but you could also use yogurt and possibly sour cream.

More good recipes to try

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Valentine's Caprese Skewers

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Italian Potato Fritters (Tortei di Patate)

Ingredients

Makes 4 people

• 2 small cantaloupe melons
• 4 slices prosciutto
• 4 tsp creme fraiche
• 1 squeeze lemon
• Salt and pepper to season
• olive (to drizzle on top)

Method

1. First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy

2. Add a pinch of salt and a good squeeze of lemon juice and blitz once more.

3. Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy.

4. Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!

Kitchen notes

Kitchen tip

• You need a powerful food processor for this or you can use a blender. The melon shouldn't be grainy or have a pulp texture, keep blending until it's smooth and thick.
• You can blitz the melon soup in advance and store it in the fridge until you're ready to serve.
• Add a pinch of salt and a good squeeze of lemon juice then taste to see if it needs more. It should be zingy and have a good balance of sweet and savoury.
• We like the taste of creme fraiche in this but you could also use yogurt and possibly sour cream.

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