Prosciutto, basil and cucumber help balance out the sweetness of this Cantaloupe Soup. It’s simple and satisfying.
The unofficial end of summer is nearly here, but before we jump face first into the pumpkin and squash mania that is late September and all of October, I want to celebrate melons and all their end of summer deliciousness.
I decided to feature the cantaloupe. Yes, I suppose the melon ball salad is the obvious backyard barbecue homage to summer, but as I’m fairly obsessed with pureed soups (get the ratio right and they can be done in a flash), I wanted to post another cold soup recipe for your cooking arsenal. After all, does anyone else have turning-on-the-stove-burner-aversion this time of year?
In developing this recipe I made about 6 to 8 (not sure exactly) variations and lined them up to taste test. (Side note – as you can imagine this resulted in me eating well over a half of a cantaloupe in one sitting – something I do not recommend!) What did I learn from this testing? #1 Cantaloupe does not taste good with chicken broth. Many of you may be saying, “Um, yeah. Obviously.” But I really wanted to give it a try! OK. Doesn’t work. #2 Cantaloupe soup can be really really simple. Like 5 ingredients simple (I’m not counting the salt or olive oil garnish). Julia Child says, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Yes!
Beyond this soup being simple and satisfying, it’s beautiful. Cantaloupe has such a beautiful coral color hue that isn’t often found in the food world, and I find it totally delightful.
As for the flavors, it pairs really wonderfully with basil and prosciutto, but I also added in some cucumber to mellow out the sweetness of the cantaloupe and help take it a little toward savory land. And though I love my pureed soups, I still yearn for a little something to chew on, which the crispy prosciutto is perfect for. A quick bake in the oven and they become crispy shards!
Hope you enjoy! Mandy
- Cantaloupe – Wonderfully high in potassium (move over bananas) and vitamin C.
- Prosciutto – Prosciutto that is uncured (additional nitrates not added) from pasture-raised pigs is preferable.
Special Diet Modifications:
- GAPS and SCD – It is my understanding that prosciutto is allowed under both of these diets. If I’m incorrect, please let me know! Also, fruit in meant to be eaten in small to moderate amounts, so if you enjoy this soup, let it be your fruit intake for the day.
- 1 cantaloupe seeds removed
- 1 medium cucumber peeled and seeds removed
- 2 tablespoons lemon
- pinch of salt
- 4-6 slices prosciutto
- 1/2 cup basil julienne (thin, short strips)
- olive oil for finishing
Place cantaloupe, cucumber, lemon and salt in a high-speed blender and blend until smooth. Cover and place in the refrigerator to chill while preparing the prosciutto.
Preheat the oven to 400 degrees.
Place the individual prosciutto slices on a baking sheet and bake for 7 minutes.
Once finished, place the slices on a cooling rack. The prosciutto slices need the air flow above and below to crisp. *
Once the prosciutto has cooled, slice into shards or roughly chop for a more rustic presentation.
Remove the soup from the refrigerator and divide among the bowls. Top with basil, prosciutto and a healthy drizzle of olive oil.