Melon Gazpacho with Crispy Prosciutto

Last year, Steve and I were lunching in Charleston, SC {my hands down favorite Southern city} at Husk Restaurant.  They have an ever-changing menu packed with Southern favorites with a unique spin.  We enjoyed some rather strong cocktails and fried pickled okra while waiting for our lunch.  I chose a chilled sprite melon soup with pickled shrimp that was pretty much to die for.  The sprite melon is a cross between a honeydew and a pear but much sweeter than both of these fruits.  The sweetness along with the saltiness of the marinated shrimp was the perfect pairing.  I plan to re-create this dish as soon as I can get my hands on a sprite melon.  

Today’s soup is a play on those same flavors:  a sweet chilled soup featuring cantaloupe and peaches along with some crisp, salty prosciutto and fresh, bright mint. {{And it's SkinnyChow}} I served the soup in small dessert cups to satisfy my obsession for mini food.  This would be the perfect starter for a summer evening party or as a light lunch served with a salad.  

Melon Gazpacho with Crispy Prosciutto (4 [1 3/4 c.] servings)

from myrecipes.com

5 c. cubed, peeled cantaloupe

4 c. chopped ripe peaches (about 4 peaches)

1/2 c. water

2 tbsp minced shallots

2 tbsp fresh lemon juice

1 tbsp sherry vinegar

3/8 tsp kosher salt

2 tsp EVOO

4 oz thinly sliced prosciutto, cut into ribbons

4 tsp chopped fresh mint

1/4 tsp fresh ground black pepper

1. Place the first 7 ingredients in blender or food processor.  Process until smooth.  Place in freezer to chill until prosciutto cooks.
2. Heat skillet over medium heat.  Add oil to pan.  Add prosciutto; cook 10 minutes or until crisp.  Drain on paper towels.
3. Spoon soup into bowls and top with prosciutto, fresh mint and black pepper.

Nutrition facts: 248 calories, 8.4g fat, 40g carbohydrates, 5.2g fiber, 8.8g protein