Cantaloupe Gazpacho With Crispy Prosciutto

Inspired by the classic combination of melon with prosciutto, this cantaloupe soup is topped with oven-crisped prosciutto. [Photograph: Lauren Rothman]

Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup.

Why this recipe works:

  • Cucumber and sweet onion balance cantaloupe's sweetness, coming together in a soup that's decidedly savory.
  • Plenty of fruity olive oil emulsifies the watery ingredients into a velvety texture.
  • A garnish of crispy, savory prosciutto adds texture and richness to the finished soup.

Cantaloupe Gazpacho With Crispy Prosciutto

About This Recipe

Yield:Serves 4-6
Active time:20 minutes
Total time:1 hour 20 minutes
Special equipment:Blender
This recipe appears in: 2 Non-Tomato Gazpachos to Beat the Heat


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Divide gazpacho between serving bowls and top with crispy prosciutto and sliced basil. Serve immediately.

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