Categories: Entree, Soup

Ingredients

• 5 cups cubed peeled cantaloupe
• 4 cups chopped ripe peaches
• 1/2 cup water
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• 3/8 teaspoon kosher salt
• 2 teaspoons olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• 4 teaspoons chopped fresh mint
• 1/4 teaspoon freshly ground pepper

Directions

1. Place first 7 ingredients in a blender; process until smooth. Place in freeze to chill while prosciutto cooks.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook 10 minutes or until crisp. Drain.

3. Top soup with prosciutto, mint, and pepper.

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