Chilled Cantaloupe Soup With Chives And Prosciutto
serves 2-4
If you like, replace the lime juice with sweet wine in this simple, elegant starter. You can read more about this recipe on the Cookthink blog.
1 large, ripe cantaloupe
Splash lime juice
4 slices prosciutto, chopped
2 tablespoons chopped fresh chives
Freshly ground black pepper
prep: 10 minutes
total: 40 minutes, includes chilling time
food processor (or blender)
ladle
1. Cut the cantaloupe in half and scoop out the seeds and pulp from the center. Cut each half in half and slice along the edge of the flesh to cut off the rind. Put the cantaloupe flesh in a food processor with a splash of lime and puree until it's soupy and free of lumps.
2. Pour the soup into a large bowl and chill in the refrigerator for at least 30 minutes.
3. Just before you're ready to serve the soup, chop the prosciutto and chives and sprinkle them evenly into soup bowls.
4. At the table, ladle the soup into each person's bowl. Sprinkle with black pepper to taste.
