Prosciutto and Melon Soup

Name: Prosciutto and Melon Soup
Yield: 4 servings
Ingredients: 10 slices prosciutto; 1 cantaloupe, cut into chunks (about 5 cups); 1 (14-ounce) can San Marzano tomatoes with their juices; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 fresh basil leaves, very thinly sliced

December 9, 2011

After tomato, basil, and mozzarella, prosciutto and melon just might be the most classic Italian flavor combination of all time. It gets a whole new lease on life, though, when served as a savory cold soup. The tomato contributes a bit of acidity that tones down the melon’s natural sweetness, and salty prosciutto makes the whole dish sing. If you can’t find canned San Marzano tomatoes, which are a bit sweeter than regular canned plum tomatoes, go for an organic brand such as Muir Glen.

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