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Recipe of the Week: Chilled Melon Soup with Candied Prosciutto and Mint Coulis


PHOTO PROVIDED Chef Loretta Paganini

Welcome the summer heat by learning how to keep cool with this great recipe. Using fresh local ingredients I have put together a wonderful chilled soup. Serve with a fresh salad and you can create a wonderful light meal for all to enjoy. I like to serve it in small bowl and garnish them with candied prosciutto and mint sauce. So what you are waiting for? Experience an explosion of flavors as you enjoy this delicious cold soup, a perfect refreshment for the summer heat. Serves eight. (Chef tip: For best result, use a ripe cantaloupe.)

For the soup:

1 cantaloupe, peeled, seeded and cut into chunks

1 cup Greek yogurt

1/4 cup heavy whipping cream

1/2 cup orange juice

1 tablespoon honey

1/2 teaspoon salt

Place all ingredients in a food processor, blend until smooth. Chill until ready to serve.

For the candied prosciutto:

1/4 pound prosciutto chunk

2 tablespoons granulated sugar

Preheat oven to 375 degrees F.

Toss prosciutto slices with brown sugar to coat. Place sugar coated prosciutto onto a parchment lined cookie sheet. Bake until crispy, approximately 7-12 minutes.

For the mint coulis:

1 cup fresh mint

3 tablespoons granulated sugar

2-3 tablespoons olive oil

1 teaspoon fresh lemon zest

Place all ingredients into a blender and blend until smooth. Place is a squeeze bottle for easier garnish.

To serve the soup, ladle soup into a shallow bowl or cup. Drizzle mint coulis into a swirl pattern on top of soup. Sprinkle a few prosciutto pieces in center of bowl as garnish.