Melon Soup with Proscuitto Chips
For the soup
- 2 medium Cantaloupe melons, seeded and scooped from rind
- Sea salt
- Freshly ground black pepper
- 1/4 olive oil, plus more for drizzling
- Juice of 2 limes
- Several sprigs fresh mint
Puree melon in blender until smooth. Season well with salt and pepper. Add olive oil and lime juice and pulse to combine. Transfer soup to refrigerator and chill. Give soup a good stir before serving as it might separate. Drizzle with olive oil and adjust seasoning with salt and pepper - garnish with fresh mint leaves.
For Prosciutto Chips
- 1/4 pound thinly slice prosciutto
Heat oven to 350. Arrange prosciutto in a single layer on a baking sheet. Place in oven and toast until crisp and golden brown, about 10 minutes. Keep an eye on things. Remove prosciutto from baking sheet and let cool completely on a wire rack. Don't let prosciutto cool on baking sheet or it may adhere to pan - resulting in crumbs vs chips.