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4 slices prosciutto

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

Thinly sliced fresh basil leaves, for serving


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.

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 and sliced basil. Serve immediately.

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