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Cantaloupe and Tomato Gazpacho with Prosciutto

‘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.
‘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.

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Ingredients

3 ounces of cherry tomato
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

Ingredients

Steps

1
Done

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
Done

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
Done

Transfer to glasses and serve with prosciutto.

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Nutritional Chart

222 kcal
Calories
6 g
Protein
17 g
Fat
12 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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