Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
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.
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