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5.0 from 12 votes

Melon Gazpacho Soup

Melon Gazpacho soup. A chilled melon soup with crispy prosciutto, creme fraiche and plenty of freshly ground pepper. This chilled soup is light, quick and perfect for summer!

Prep Time
5 mins
Cook Time
5 mins
Total Time
7 mins
Servings: 4 people
Course: Appetizer , Lunch
Cuisine: Italian

Ingredients

  • 2 small cantaloupe melons
  • 4 lices prosciutto
  • 4 tsp Creme Fraiche
  • 1 squeeze lemon
  • Salt and pepper to season
  • olive to drizzle on top

Instructions

    Cup of Yum
  1. First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy
  2. Add a pinch of salt and a good squeeze of lemon juice and blitz once more.
  3. Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy. 
  4. Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!

Notes

  • Nutrition Facts Melon Gazpacho Soup Amount Per Serving Calories 132 Calories from Fat 27 % Daily Value* Fat 3g5%Saturated Fat 1g6%Cholesterol 6mg2%Sodium 100mg4%Potassium 765mg22%Carbohydrates 23g8%Fiber 2g8%Sugar 22g24%Protein 3g6% Vitamin A 9335IU187%Vitamin C 101.8mg123%Calcium 35mg4%Iron 0.6mg3% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 132
  • Calories from Fat 27
  • % Daily Value*
  • Fat 3g
  • 5%
  • Saturated Fat 1g
  • 6%
  • Cholesterol 6mg
  • 2%
  • Sodium 100mg
  • 4%
  • Potassium 765mg
  • 22%
  • Carbohydrates 23g
  • 8%
  • Fiber 2g
  • 8%
  • Sugar 22g
  • 24%
  • Protein 3g
  • 6%
  • Vitamin A 9335IU
  • 187%
  • Vitamin C 101.8mg
  • 123%
  • Calcium 35mg
  • 4%
  • Iron 0.6mg
  • 3%
  • You really need a powerful food processor for this or you can use a blender. The melon shouldn't be grainy or have a pulp texture, keep blending until it's smooth and thick.
  • You can blitz the melon soup in advance and store it in the fridge until you're ready to serve.
  • Add a pinch of salt and a good squeeze of lemon juice then taste to see if it needs more. It should be zingy and have a good balance of sweet and savoury.
  • I really like the taste of creme fraiche in this but you could also use yogurt and possibly sour cream.