| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 154 | 3g | 1g | 30g |
| sugars | fibre | protein | salt |
| 29g | 2g | 6g | 0.44g |
Scrolling through countless recipes and culinary ventures, you’ve probably never come across a blend as unique as the Cantaloupe Soup with Basil and Prosciutto. Rooted in freshness and vibrant flavors, this dish stems from my passion for Midwestern cooking combined with a mindful approach towards health benefits that come naturally from garden-picked cantaloupes and other fresh ingredients used.
Freshness defines the spirit of this dish
Despite hailing from Nebraska where casseroles and stews represent the epitome of comfort, I enjoy venturing outside the well-trodden path and exploring recipes that break the monotony. Similarity to other fruit soups, Cantaloupe Soup with Basil and Prosciutto mirrors the farm-to-table freshness that I hold dear.
Can you taste the subtle sweetness of the cantaloupe playing with the tang of the lime, all brought together by the touch of honey? The fresh basil provides a herby note, striking a fine balance of flavors. This dish wouldn’t be complete without the prosciutto slices adding a savory twist, and a drizzle of extra virgin olive oil enhancing the overall composition artistically.
Health benefits weaved into the taste
The choice of ingredients speaks volumes about their health benefits. Not just a sweet delight, cantaloupes are bursting with vitamins A and C, contributing to a good heart health and immunity. Honey brings in antibacterial properties along with its natural sweetness, making this dish not just a treat to the palette, but also to your well-being. Without forgetting the good fats olive oil brings, and the iron we get from prosciutto.
This soup, served chilled, can perfectly complement a hot summer day or act as a light yet hearty starter before a robustly flavored Spaghetti Carbonara or a comforting All-In-One Spaghetti.
Cooking, for me, is not just about the process or the end result. It is about incorporating wholesomeness in each meal while maintaining the essence of Midwestern simplicity. And, I believe this Cantaloupe Soup with Basil and Prosciutto recipe showcases just that – a delightful fusion of flavor, freshness, and nourishment.
What You’ll Need
- 2 large ripe cantaloupes
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon sea salt
- 1/2 cup finely chopped fresh basil
- 6 thin slices of prosciutto
- Extra virgin olive oil for drizzling
Method
Step One
First, take the ripe cantaloupes and cut them in half. Remove the seeds and with a melon scooper or spoon scoop out the flesh into a bowl. Make sure to leave a thin layer of flesh in the cantaloupe to keep it sturdy.
Step Two
Place the scooped out cantaloupe flesh in a blender or food processor. Add in the fresh lime juice, honey, and sea salt. Blend until the mixture becomes a smooth puree. Pour the cantaloupe puree into a large bowl.
Step Three
Chop the fresh basil finely and mix it into the cantaloupe puree. Stir the mixture until well combined. Cover the bowl with cling wrap and refrigerate it for at least 2 hours to let the flavors meld together.
Step Four
While the soup is chilling, place the slices of prosciutto on a lined baking sheet. Bake them in a preheated oven at 350°F for about 10-15 minutes, or until crisp. Once they’re done, let them cool and then break into small pieces.
Step Five
After the soup has chilled, take it out of the refrigerator. Pour the soup into the hollowed out cantaloupe halves, filling them up to the top. Top the soup with the crispy prosciutto pieces and drizzle with a bit of extra virgin olive oil before serving. Enjoy this refreshing Cantaloupe Soup with Basil and Prosciutto chilled!
