RECIPE

Cold Cantaloupe and Cucumber Soup with Prosciutto Chips

Recipe Created For

Round Dutch Oven

Main Course

Fruit

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

Soup

2 ripe cantaloupes, peeled and seeded (about 10 to 12 cups)
2 English cucumbers, peeled and seeded
3 cups (750 ml) cherry tomatoes, various colours, halved
3 large garlic cloves, peeled and chopped
2 red chili peppers, seeded and chopped, or more to taste
1 cup (250 ml) crème fraîche (or plain Greek yogurt or sour cream), plus more for serving
1 cup (250 ml) cold water
½ cup (125 ml) white balsamic vinegar
¼ cup (60 ml) olive oil
¼ cup (60 ml) honey
Zest and juice of 1 orange
Zest and juice of 1 lemon

Toppings

8 slices prosciutto
¼ cup (60 ml) finely chopped mint leaves
¼ cup (60 ml) finely chopped basil leaves
¼ cup (60 ml) olive oil
2 tbsp (30 ml) white balsamic vinegar
Zest of 1 orange

EQUIPMENT

INGREDIENTS

Soup

2 ripe cantaloupes, peeled and seeded (about 10 to 12 cups)
2 English cucumbers, peeled and seeded
3 cups (750 ml) cherry tomatoes, various colours, halved
3 large garlic cloves, peeled and chopped
2 red chili peppers, seeded and chopped, or more to taste
1 cup (250 ml) crème fraîche (or plain Greek yogurt or sour cream), plus more for serving
1 cup (250 ml) cold water
½ cup (125 ml) white balsamic vinegar
¼ cup (60 ml) olive oil
¼ cup (60 ml) honey
Zest and juice of 1 orange
Zest and juice of 1 lemon

Toppings

8 slices prosciutto
¼ cup (60 ml) finely chopped mint leaves
¼ cup (60 ml) finely chopped basil leaves
¼ cup (60 ml) olive oil
2 tbsp (30 ml) white balsamic vinegar
Zest of 1 orange

EQUIPMENT

INSTRUCTIONS

Soup

Cut 1 cup (250 ml) each of cantaloupe and cucumber into a fine dice and set aside in a bowl for the topping. Chop the remaining cantaloupe and cucumber. Place in a 5.3 L Round Dutch Oven.

Add the remaining ingredients to the French Oven. Using a hand blender (or in a blender), purée all of the ingredients until slightly chunky or very smooth, depending on your preference. Season with salt and pepper to taste. Cover the French Oven with the lid. Refrigerate for at least 1 hour before serving.

Toppings

Meanwhile, preheat the oven to 400°F (220°C). Line a Large Sheet Pan with foil and set a Cooling Rack over top.

Lay the prosciutto slices over the Cooling Rack without letting them overlap. Bake for 12 to 14 minutes or until crispy, turning the slices over once during cooking. Remove from the oven and set aside to cool. Break into pieces.

In the bowl of diced cantaloupe and cucumber, add the herbs, olive oil, vinegar and orange zest. Season with salt and pepper.

Serve the soup topped with the crispy prosciutto, diced cantaloupe mixture and more crème fraîche. Sprinkle with freshly cracked black pepper.