Melon Gazpacho Soup With Crispy Prosciutto

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 - Step By Step

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).

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!

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.

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.

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5 from 5 votes

Melon Gazpacho Soup

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!

Course Appetizer, lunch

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 4 people

Calories 132kcal

Author Emily Kemp

Ingredients

• ▢ 2 small cantaloupe melons
• ▢ 4 slices prosciutto
• ▢ 4 teaspoon 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.

Nutrition Facts

Melon Gazpacho Soup

Amount Per Serving

Calories 132 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 100mg4%

Potassium 765mg22%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 22g24%

Protein 3g6%

Vitamin A 9335IU187%

Vitamin C 101.8mg123%

Calcium 35mg4%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 132kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 765mg | Fiber: 2g | Sugar: 22g | Vitamin A: 9335IU | Vitamin C: 101.8mg | Calcium: 35mg | Iron: 0.6mg

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.

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