Prosciutto And Melon Soup
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
37
Spice
46
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
SaltDirections:
1
Set aside and let cool
2
Watch how to make this recipe
3
Preheat the oven to 350 degrees F
4
Place the prosciutto slices on a foil-lined baking sheet
5
Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes
6
Place half the melon in the blender with half the tomatoes
7
Pulse the blender until the mixture is pureed
8
Pour the soup in a large bowl
9
Puree the remaining melon and tomatoes and add to the bowl
10
Add the salt and pepper
11
Ladle the soup into bowls
12
Crumble the cooled prosciutto crisps over the top of the soup
13
Sprinkle with basil and serve