Cantaloupe and Tomato Gazpacho With Prosciutto

  • Difficulty: Basic
  • 10 minutes
  • 2 servings

‘Bienvenidos’ to an appetizer originating from southern Spain but with a twist. Although this is primarily made from vegetables, we urge you to use a hefty dose of cantaloupe in this case. This gives a deliciously sweet touch to this salty dish. The secret to its refreshing taste is always using raw stuff. Serve it cold.

Ingredients Needed for Cantaloupe and Tomato Gazpacho With Prosciutto

3 ounces of cherry tomatoes
2 cups of boiled water
½ medium cantaloupe, cubed
2 tablespoons of parmesan, grated
3 basil leaves
salt
1 teaspoon vinegar
1 tablespoon olive oil
2 prosciutto slices

How to Cook Cantaloupe and Tomato Gazpacho With Prosciutto

  1. Peel the cherry tomatoes by making on each one two cross-like incisions. Add them to a bowl and pour boiled water over them until they are submerged. Set aside for 5 minutes.
  2. Transfer the peeled tomatoes to a blender. Also, add the cantaloupe, parmesan, basil leaves, vinegar, and olive oil. Season with salt and blend until smooth.
  3. Transfer to glasses and serve with prosciutto.

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