Ingredients

  • small several basil leaves
  • 1 good sized cantaloupe (4 cups, cubed)
  • 2 tablespoons chicken stock
  • 1 tablespoon grapeseed oil
  • 3 slices prosciutto-style ham
  • salt and pepper
  • 1 medium sweet onion, chopped

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oil over medium heat in stock pot.Cook onions until soft and translucent (but not browned).
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Step 2

  • Add melon and chicken stock and bring to a boil.Reduce heat to low and simmer 10 minutes, until melon falls apart when prodded with a spoon.Season with just a pinch of salt and pepper.
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  • Length: 10 minutes

Step 3

  • Remove from heat and cool slightly before blending in blender in small batches, or in pot with an immersion blender.
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Step 4

  • Serve warm or chill for several hours to serve cold.Before serving, thinly slice and chop ham into small pieces.Fry over medium high heat until browned and crispy.
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Step 5

  • Remove from heat and pat with paper towel to remove excess oil.Cook basil leaves in the hams drippings until translucent and crisp (do not stir), remove carefully.
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Step 6

  • Sprinkle ham bits and basil leaves in center of soup before serving.
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