Cantaloupe Gazpacho

This cold summer soup balances savory and sweet with ripe, juicy cantaloupe and tomatoes as the base.  Although gazpacho is a traditional Spanish soup, here the addition of cantaloupe and a garnish of prosciutto or jamón serrano makes it more broadly Mediterranean and, for me, taste like Italy. 

A staple appetizer on the Italian side of my family was prosciutto-wrapped melon.  As a child, I would wrap the juicy slices and marvel at how my mother invented such a delicious pairing.  I thought she had invented so many of the classics in the way we naturally ascribe inventor status to those we love.

Topping the cantaloupe gazpacho with a bit of prosciutto or jamón serrano reminds me of summer parties and the way my grandmother showed by example that plants should be the majority of the plate.  In this instance, a bit of cured ham is a garnish. Make this vegan by simply omitting it and topping with chopped cucumber, herbs, or cherry tomatoes. 

Ingredients

1 medium cantaloupe (about 3 pounds)
2 cups seeded, cored, and chopped tomatoes
½ cup peeled, seeded, and chopped cucumber
⅛ red onion, chopped
½ cup extra-virgin olive oil
1 tablespoon sherry vinegar
Salt to taste

My best advice for making this soup is to make sure the cantaloupe and tomatoes are perfectly ripe.  The flavor of the soup is mostly dependent on these ingredients, and hard pieces of melon won’t blend well or yield such delicious flavor.  A ripe cantaloupe will feel heavy and be fragrant.

A few notes on preparing the fruit and vegetables:

To chop the cantaloupe, first slice a tiny bit off each end to create a flat surface.  Cut the melon in half and scrape out the seeds and pulp.  Next cut each half into wedges.  Make vertical cuts into each wedge and then slice along the rind to release the pieces.

To prepare the tomatoes, use a small spoon to scoop out the seeds and any white core before chopping.

To prepare the cucumbers, slice in half lengthwise, then use a small spoon to remove the seed channel before chopping.

Into a blender, add the onion, tomatoes, cucumber, and cantaloupe.  Begin to process until the mixture starts to become smooth.  Add the sherry vinegar and olive oil.  Continue to process until you achieve a creamy texture. Sometimes it helps to pour the soup into a large bowl and use an immersion blender to assist with the final texture. Season to taste with salt.

Chill covered in the refrigerator for at least 3 hours.  Taste again for seasoning.  Serve in small bowls topped with jamón serrano or prosciutto and chopped cucumber, herbs, or cherry tomatoes.