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Chilled Cantaloupe Soup with thyme and prosciutto
The recipe that I would like to share is super simple, packed with flavor, and great for hot weather. Melons are really good and sweet this time of year so to start you will need to get two ripe cantaloupes. The way that I check for ripeness is to smell the end of the melon that the stem was attached. It should smell similar to cotton candy.
The Recipe
2 ripe cantaloupes
1/2 cup spring water
No more than 2 tsp salt
Fresh picked thyme
1 inch square of prosciutto
Clean the cantaloupe by cutting it in half. Scoop out the seeds, remove outer skin, then cut into cubes. Once the melons are cut, you will need to get out your blender. Fill the blender 3/4 of the way with melon and the water and blend on high until smooth. Pour half the mixture into a chilled bowl. To the remaining liquid in the blender, add the rest of the melon and puree on high until smooth and add to the chilled bowl. Before adding salt, taste the mixture. If the soup needs to be a touch sweeter, add the salt 1 tsp at a time. If your cantaloupe is ripe, you won’t need much salt, if any. Here at the restaurant, we garnish the top with fresh thyme and grated prosciutto, which are optional. In order to grate the prosciutto, you will need to place a one-inch square of prosciutto in the freezer several hours before use, and with a micro plane, grate over soup and serve.
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