Melon Gazpacho Soup With Crispy Prosciutto
Updated Sep 02, 2024, Published Jun 03, 2018
This post may contain affiliate links. Please read our disclosure policy.
Melon Gazpacho soup. A chilled melon soup with crispy prosciutto, creme fraiche and plenty of freshly ground pepper. This chilled soup is light, quick and perfect for summer!
I’m taking the classic combo of melon and prosciutto and turning it into something a little different. I don’t know about you but for me, one of my favourite snacks or light lunches during the summer is melon and prosciutto.
It’s so classic and so delicious and easy, there’s literally nothing to do. The salty prosciutto and sweet melon are a match made in heaven and this gazpacho soup is such a fun way to enjoy them.
So what is Gazpacho?
Gazpacho is a chilled soup made from vegetables (or in this case fruit). There are a lot of recipes using tomatoes, garlic and bell peppers for a savoury, chilled and refreshing soup to cool down with during the hot summer months.
This gazpacho soup is sweet and savoury, the melon gets a little zing from lemon juice and it’s topped with crispy prosciutto, creme fraiche and pepper. It’s so light and refreshing and better yet it takes under 10 minutes to make!
How to make Chilled Melon Gazpacho Soup
First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy (photos 1-3).
Pin this now to find it later
Pin ItAdd a pinch of salt and a good squeeze of lemon juice and blitz once more.
Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy. Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!
I like to serve this as a light lunch with salad or as a little appetizer/snack in the summer. On a hot day it’s SO good.
Recipe Tip
- You really need a powerful food processor for this or you can use a blender. The melon shouldn’t be grainy or have a pulp texture, keep blending until it’s smooth and thick.
- You can blitz the melon soup in advance and store it in the fridge until you’re ready to serve.
- Add a pinch of salt and a good squeeze of lemon juice then taste to see if it needs more. It should be zingy and have a good balance of sweet and savoury.
- I really like the taste of creme fraiche in this but you could also use yogurt and possibly sour cream.
More delicious recipes to try
If you’ve tried this Melon Gazpacho Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Melon Gazpacho Soup
Ingredients
- 2 small cantaloupe melons
- 4 slices prosciutto
- 4 tsp creme fraiche
- 1 squeeze lemon
- Salt and pepper to season
- olive, to drizzle on top
Instructions
- First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy
- Add a pinch of salt and a good squeeze of lemon juice and blitz once more.
- Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy.
- Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!
Notes
Tips For Making This Melon Gazpacho Soup;
- You really need a powerful food processor for this or you can use a blender. The melon shouldn’t be grainy or have a pulp texture, keep blending until it’s smooth and thick.
- You can blitz the melon soup in advance and store it in the fridge until you’re ready to serve.
- Add a pinch of salt and a good squeeze of lemon juice then taste to see if it needs more. It should be zingy and have a good balance of sweet and savoury.
- I really like the taste of creme fraiche in this but you could also use yogurt and possibly sour cream.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t had anything like this before, looks good!
Thank you, hope you enjoy!
What a beautiful recipe. I love all the summery bright flavors. This would make an amazing appetizer for an entertaining lunch.
Oh wow, I adore gazpacho and all the fabulous produce is starting to show up in our markets, can’t wait to try this one!
You had me at Prosciutto! Such a beautiful refreshing soup for summer. I love how you garnished the top.
What wonderful flavors! This looks like the perfect summer soup for sure!
I imagine the flavours together are simply delicious, and perfect partners. Great for summer dining, and ideal for a not so heavy lunch. When the temperature is up, I don’t always feel like eating much. Would be a lovely starter for a meal too.