Monday, August 5, 2013

Melon Peach Gazpacho with Crispy Prosciutto

I had oral surgery last week so this weekend was filled with soft foods and some quality time with my pain medication. We finally ventured out of the house on Saturday to visit the Green City Market in Lincoln Park. It's one of the best farmers markets I have ever been to.  It's just amazing.  Endless stands of farm fresh produce, cheese, and artisan bread.  Anyway, there was this woman Dana who was making Melon Peach Gazpacho.  I saw the sign and bee lined over.  It sounded incredible and was on my approved list of foods. 

 It...was...oh my goodness. You know I grilled her for the recipe.  I was stunned when she told me how simple it was.  It's all about the produce.  You have to get farm fresh fruit - cantaloupe and peaches from the super market just won't do. 

Throw the peaches and the cantaloupe in a blender.  If you don't have a sieve, you can peel the peaches first and skip the straining all together.  Add rice wine vinegar, apple juice, and lemon flavored seltzer water.  Blend 'er up.

If straining, just work the sieve and push the ingredients through until you're just left with this:

The farmers market didn't serve prosciutto with the gazpacho, but I just can't eat cantaloupe without prosciutto so I had to add some.  In order to provide a nice crunchy texture, I crisped up the prosciutto at 375 degrees for about 8-10 minutes.

Next, crumble the prosciutto in the middle of a bowl and then drizzle the gazpacho around it.  Or, just pour it in a bowl and sprinkle the meat on top.


I can't leave good enough alone, so I added a drizzle of balsamic glaze.  Sooooooo GOOD.  This makes me want to bottle August up and save it forever.

Here's the recipe:

3 Cups of Farm Fresh Cantaloupe 
2 Peaches, pits removed 
2 Tbs Rice Wine Vinegar 
2 Tbs of Apple Juice 
3 Tbs of Lemon Flavored Seltzer Water 
3 Pieces of Prosciutto 

Peel peaches if you don't plan on straining through a sieve.Blend all ingredients, except pork in a blender.  Chill in the fridge for 2-3 hours. Bake prosciutto at 375 degrees for 8-10 minutes or until golden brown and crispy. While prosciutto is still warm, crumble and add to the middle of the bowl.  Pour the chilled soup table side and enjoy.

Stay Hungry!

1 comment:

  1. Great and health recipe !
    I love Fruit. Melon and peach makes a great combo.


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