Ingredients

• 5 cups chopped cantaloupe
• 4 cups chopped ripe peaches
• 1/2 cup Monin Rock Melon Cantaloupe Syrup
• 2 Tbsp. minced shallot
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. sherry vinegar
• 1/2 tsp. kosher salt
• 2 cups diced cucumber
• 1/2 cup diced red onion
• 4 red jalapeños, small dice
• 1 Tbsp. lemon juice
• 2 tsp kosher salt
• 2 tsp. freshly ground black pepper
• 7 oz. thinly sliced prosciutto
• 1/4 cup fresh mint, finely chopped

Glass: Culinary

Glass Size: 16.0.

Instructions

SOUP

1. Place the ingredients in a blender or food processer, and process until smooth.
2. Place in refrigerator to chill while preparing the relish and garnish.

RELISH

1. Combine the ingredients in a mixing bowl.
2. Mix gently with a rubber spatula until well combined.

PROSCIUTTO CRISPS

1. Heat oven to 350°F. Line a sheet tray with parchment paper and lay out prosciutto slices, leaving a little space between each.
2. Bake for approximately 8 minutes.
3. Allow to cool/drain completely on a wire rack over another sheet tray.
4. Tear into medium size pieces.

SERVE

1. Pour the soup into a bowl.
2. Add a spoonful of the relish in the middle of the bowl.
3. Top with prosciutto crisps and fresh mint.