Instructions

1. Cut the cantaloupe in half and remove the seeds. Carefully peel flesh from skin with a sharp knife, then roughly cut into small cubes. Peel cucumber with a vegetable peeler, then cut in half to expose seeds. Scoop out seeds with a spoon and discard, then roughly chop cucumber.

2. In a blender, combine melon, cucumber, shallots, and water; blend until smooth, then pour half of mixture into a separate bowl. Add yogurt and vinegar to blender and pulse again to combine; with the blender running, slowly stream in olive oil, then continue blending until creamy and smooth. Combine with reserved gazpacho mixture, season generously, then chill until needed.

3. Crisp prosciutto in a saute pan, then remove to drain. When prosciutto has cooled, break apart into small pieces. Serve chilled gazpacho topped with prosciutto, a dollop of yogurt, and a drizzle of olive oil.