Cantaloupe-Peach Gazpacho
Ingredients
- 5 cups peeled cantaloupe (about 3 1/2 pounds)
- 4 to 5 large ripe peaches - chopped (about 4 cups)
- 1/2 cup
Glass: Culinary
Glass Size: 16.0.
Instructions
- Place the ingredients in a blender or food processer, and process until smooth.
- Place in refrigerator to chill while preparing the relish and garnish.
- Combine the ingredients in a mixing bowl.
- Mix gently with a rubber spatula until well combined.
- Heat oven to 350°F. Line a sheet tray with parchment paper and lay out prosciutto slices, leaving a little space between each.
- Bake for approximately 8 minutes.
- Allow to cool/drain completely on a wire rack over another sheet tray.
- Tear into medium size pieces.
- Pour the soup into a bowl.
- Add a spoonful of the relish in the middle of the bowl.
- Top with prosciutto crisps and fresh mint.