Cantaloupe Gazpacho With Crispy Prosciutto
Ingredients
- Cantaloupe (1 very large melon, or 2 small ones, peeled and cubed)
- Water (1/2 cup)
- Shallots (1 tablespoon, minced)
- Lemon juice (2 tablespoons)
- Sherry cooking wine/vinegar (1 teaspoon)
- Salt (preferably Kosher, 1/2 teaspoon)
- Prosciutto (1/4 pound, thinly sliced)
- Olive oil (2 teaspoons)
- Fresh mint (4 teaspoons, chopped)
- Black pepper (1/4 teaspoon)
- Sun-dried tomatoes in olive oil (one for each bowl of soup).
Instructions
Cantaloupe Gazpacho With Crispy Prosciutto serves 32 original recipe by rootsliving.com.
Organization Tags
Tags easily organize your Recipe Library
Comments