Cucumber & Melon Gazpacho


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

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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