Cantaloupe Gazpacho With Crisped Prosciutto Recipe By Tasty
CANTALOUPE GAZPACHO SHOOTER
Steps:
- Preheat the oven to 375 degrees F.
- Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
- Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
- Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
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