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This is perfect for summertime and farmer's market! Make sure to have a ripe cantaloupe. This is also a great way to use up some leftover pieces after a Sunday brunch!
Ingredients
- 1 cantaloupe
- 1 jalapeno
- 1 red bell pepper
- ½ onion
- 1 cucumber
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp smoked Spanish paprika
- 2 slices prosciutto (cut into fourths)
Instructions
- Peel, seed and cut cantaloupe, jalapeno, onion and cucumber into pieces.
- Puree in Cuisinart and slowly add in olive oil.
- Continue to puree and add the red wine vinegar, paprika and salt to taste.
- Chill the gazpacho.
- Fry up the prosciutto into a crispy garnish.
- Serve in martini glass with prosciutto garnish.
