PROSCIUTTO AND MELON SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Prosciutto and Melon Soup image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
  • Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
  • Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.

There are no comments yet!