A new take on gazpacho with melon and cucumber for a refreshing appetizer or soup course. One of the additions to our Estate Tasting Menu, this Cucmber and Melon Gazpacho with Crispy Prosciutto, Basil and Meyer Lemon Oil is delicious!
1 each honeydew melon, large diced
1 each english cucumber, large diced
1/4 each yellow onion, large diced
1 clove garlic
1 1/2 each lemons, juiced
1 1/2 tsp salt
1 1/2 tsp Round Pond Estate Sangiovese Blend Red Wine Vinegar
2 oz prosciutto, thinly sliced
1 sprig basil, leaves removed & set aside
1 tsp Round Pond Estate Meyer Lemon Olive Oil
Place honeydew melon, english cucumber, yellow onion, garlic, lemon juice, salt, and Sangiovese Red Wine Vinegar in a blender and puree until smooth.
Cut prosciutto into long strips and place them on a parchment lined sheet tray. Place another sheet of parchment paper on top and then another sheet tray on top so that they stay flat. Bake in a 375* oven for about 20 minutes or until the prosciutto is crispy.
To assemble, pour the desired amount of gazpacho into a cup and garnish with a piece of crispy prosciutto, a small basil leaf, and a few drops of Meyer Lemon Olive Oil.
Serves 8 cups