(Above: My recreation of a sweet and savory soup I was served in Nice.)
Our trip to southern France last week was inspiring, causing me to want to recreate several memorable meals we had in Nice.
This recipe was inspired by lunch at Le Comptoir where I was served a cold, gazpacho soup made from cantaloupe.
Cantaloupe wrapped in prosciutto is often served as an appetizer but I’ve often thought it a bit clumsy to eat. You either have to pick it up with your fingers or use a fork and knife to cut through the slippery meat.
This recipe blends the two complementary flavors together and delivers the sweet, savory blend easily to your mouth via a soup spoon.
Cantaloupe Gazpacho With Crispy Prosciutto
- 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).
- Step 1 Place first six ingredients in a blender and process until smooth (don’t overdo it). You’ll need to do this in batches. Place in freezer to chill while prosciutto cooks.
- Step 2 Heal olive oil in a frying pan and cook prosciutto strips until crispy (about 5 minutes). Turn over as necessary. Drain on paper towels.
- Step 3 Ladle soup into bowls. Place sun-dried tomato in center. Place four strips of prosciutto coming out of the tomato like the rays of the sun. Sprinkle a little mint and pepper over the top of the soup. Serve cold.