Light bites/ Soups

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!

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 ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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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
Keyword cold soups, melon soup
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 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.
Nutrition Facts
Melon Gazpacho Soup
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 100mg 4%
Potassium 765mg 22%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 22g
Protein 3g 6%
Vitamin A 186.7%
Vitamin C 123.4%
Calcium 3.5%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Nutrition Facts
Melon Gazpacho Soup
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 100mg 4%
Potassium 765mg 22%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 22g
Protein 3g 6%
Vitamin A 186.7%
Vitamin C 123.4%
Calcium 3.5%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.
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 this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
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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8 Comments

  • Reply
    Schilly Construction Inc
    June 19, 2018 at 9:49 pm

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

  • Reply
    Susie
    June 4, 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.

  • Reply
    Lisa | Garlic & Zest
    June 4, 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!

  • Reply
    Susan [email protected]
    June 4, 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
    Tara
    June 4, 2018 at 4:04 pm

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

  • Reply
    kim
    June 4, 2018 at 3:51 pm

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

  • Reply
    Helen of Fuss Free Flavours
    June 4, 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.

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