- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 1 medium, ripe Cantaloupe
- 1 large Cucumber
- 1 Shallot, chopped
- 1/3 c. Ice Water
- 1 tbsp. Sherry Vinegar
- 1/3 c. Extra Virgin Olive Oil
- 2/3 c. Plain Yogurt (plus more for garnish, if desired)
- 4-6 strips Prosciutto
- Salt & Black Pepper
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.
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.
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.