Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto

Recipe Ingredients

1/4 lb	113g / 4oz	Thinly-sliced proscuitto
1 cup	146g / 5.1oz	Roughly-chopped cantaloupe - plus
3/4 cup	109g / 3.8oz	Finely-diced cantaloupe
1 cup	146g / 5.1oz	Roughly-chopped honeydew melon - plus
3/4 cup	109g / 3.8oz	Finely-diced honeydew melon
1 cup	62g / 2.2oz	Roughly-chopped sweet onion - plus
1 cup	62g / 2.2oz	Finely-diced sweet onion
		= (such as Vidalia, Maui, or Walla Walla)
1/2 cup	55g / 1.9oz	Roughly-chopped celery - plus
1/4 cup	27g / 1oz	Finely-diced celery
1/2 cup	73g / 2.6oz	Roughly-chopped red bell pepper - plus
1/4 cup	36g / 1.3oz	Finely-diced red bell pepper
1 cup	146g / 5.1oz	Roughly-chopped peeled seeded cucumber - plus
3/4 cup	109g / 3.8oz	Finely-diced peeled seeded cucumber
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	Fresh lime juice
3		White bread - crusts removed,
		And cubed
2 tablespoons	30ml	Minced jalapeños
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Finely-chopped chives
1 tablespoon	15ml	Finely-chopped parsley
1 tablespoon	15ml	Finely-chopped mint
1 tablespoon	15ml	Finely-chopped cilantro
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Finely-ground black pepper

Recipe Instructions

Preheat the oven to 375 degrees.

Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.

Combine the roughly-chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.

Combine the finely-chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.

Serve chilled, garnished with crumbled crispy prosciutto.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B15) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.