| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 10 slices prosciutto slices
- 1 cantaloupe melon, cut into chunks (about 5 cups)
- 1 (14-ounce) can tomatoes (recommended: San Marzano)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 fresh basil leaves, very thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
- Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
- Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 165 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 13 g |
| Cholesterol | 26 mg |
| Sodium | 1160 mg |
| Serving Size | 1 of 4 servings |
| Calories | 165 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 13 g |
| Cholesterol | 26 mg |
| Sodium | 1160 mg |
Reviews
This soup is delicious. I blended the tomatoes and melon until it was smooth. The prosciutto really makes it over the top. I also used the San Marzano tomatoes that is recommended in the recipe. I fixed it for a girlfriends birthday and everyone loved it. I also fixed it for some of my family and they all loved it. It is easy and delicious and I will definitely fix more of it.
I do not like the taste of uncooked, canned tomatoes at all. I don’t think they did the soup any favor; made with fresh tomatoes and a little bit more seasoning, however, it tasted quite nice but the tomatoes need to be really flavorful and ripe; too tangy and they will compete with the flavor of the melon. As printed (with canned tomatoes), the recipe unfortunately is a far cry from what Giada can offer.
I really wanted to like this, but I think the combination is just not appealing to me or my family. Too bad – a nice refreshing cold soup on a hot day sounded great. We are eating the crisp prosciutto on it’s own.
I really like most of Giada’s recipes. This is the first one of many that I’ve tried that didn’t work for me.
Easy and delicious – I used fresh tomatoes.
that was the comments I received from my family.
My husband and I tried the soup. We did not like the combinaiton I will probably not make this soup again.
Very easy to make. You can get everything done while the prosciutto is in the oven. It?s not the most appetizing looking soup, and plain old prosciutto with melon is better. So I don?t think I?ll make this again.
The outcome will vary according to the quality of the cantaloupe. I had an excellent melon and still found something missing. Perhaps it was the brand of canned whole tomatoes I used. Anyway, I’m thinking of adding some fresh lemon or lime, most likely trying lime first, the next time I make this.