After tomato, basil, and mozzarella, prosciutto and melon just might be the most classic Italian flavor combination of all time. It gets a whole new lease on life, though, when served as a savory cold soup. The tomato contributes a bit of acidity that tones down the melon’s natural sweetness, and salty prosciutto makes the whole dish sing. If you can’t find canned San Marzano tomatoes, which are a bit sweeter than regular canned plum tomatoes, go for an organic brand such as Muir Glen.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the prosciutto slices on a foil-lined baking sheet and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside to cool while you make the soup.
Step 3
Place half the melon in a blender with half the tomatoes. Pulse the blender until the mixture is puréed. Transfer to a large bowl and purée the remaining melon and tomatoes. Combine both puréed batches in the bowl and season with the salt and pepper.
Step 4
Ladle the soup into bowls. Crumble the cooled prosciutto crisps over each serving. Sprinkle with the basil and serve.
