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    Home » Recipes » Antipasti and Light Bites

    Melon Gazpacho Soup With Crispy Prosciutto

    Published: Jun 3, 2018, Last updated: Jun 6, 2018 by Emily This post may contain affiliate links.

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    A pinterest graphic of melon gazpacho soup in a mug topped with creme fraiche

    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!

    An overhead shot of melon gazpacho soup in a mug sitting on a patterned plate with slices of melon

    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).

    Step by step photos for making melon gazpacho soup

    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.

    A close up of melon gazpacho soup in a mug topped with yogurt and prosciutto

    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 MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of melon gazpacho in a mug topped with creme fraiche, crispy bacon and basil
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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
    Cook Time 2 minutes
    Total Time 7 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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Schilly Construction Inc

      June 19, 2018 at 9:49 pm

      I haven’t had anything like this before, looks good!

      Reply
      • Inside the rustic kitchen

        June 24, 2018 at 6:09 pm

        Thank you, hope you enjoy!

        Reply
    2. Susie

      June 04, 2018 at 4:55 pm

      What a beautiful recipe. I love all the summery bright flavors. This would make an amazing appetizer for an entertaining lunch.5 stars

      Reply
    3. Lisa | Garlic & Zest

      June 04, 2018 at 4:31 pm

      This is an absolutely gorgeous chilled soup. I love gazpacho and your twist on these classic flavors has my mouth watering! Lovely!5 stars

      Reply
    4. Susan Moran@theviewfromgreatisland

      June 04, 2018 at 4:17 pm

      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!

      Reply
    5. Tara

      June 04, 2018 at 4:04 pm

      You had me at Prosciutto! Such a beautiful refreshing soup for summer. I love how you garnished the top.5 stars

      Reply
    6. kim

      June 04, 2018 at 3:51 pm

      What wonderful flavors! This looks like the perfect summer soup for sure!5 stars

      Reply
    7. Helen of Fuss Free Flavours

      June 04, 2018 at 3:34 pm

      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.5 stars

      Reply

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