Summer is in full-swing here in Colorado and we have seen our share of forest fires, dangerous storms, and extreme heat. But one of the upsides of the warmer temperatures is that two of our favorite Colorado fruits are ripening about 3 weeks earlier than usual. So, the stores are now featuring peaches and melons, grown right here in Colorado. In fact, Colorado is known for some of the best peaches and cantaloupe in the country.
Cantaloupe and peaches team up for gluten-free gazpacho.
I decided to blend the two into a cold summer soup. Some call it fruit soup; some call it gazpacho (a Spanish soup that has been reinvented countless times by creative American chefs, usually made with tomatoes).
Regardless of names, my version is a delicious blend of these two summer gems?cantaloupe and peaches?and a perfect way to eat more fruits.
The lovely golden color and enticing flavor of this refreshing soup is enhanced with the salty, crispy prosciutto. The soup is naturally gluten-free, so you can serve it to everyone. Just omit the prosciutto for your vegan or vegetarian friends. Enjoy!!
Melon-Peach Gazpacho with Crispy Prosciutto©
By Carol Fenster, www.GFreeCuisine.com
Serve this chilled soup in pretty goblets, shot glasses, or as a luncheon main dish in bowls. Pair it up with gluten-free crackers to add a little complementary crunch.
One-half medium, ripe cantaloupe, peeled and chopped
2 medium ripe peaches, chopped (no need to peel)
2 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon champagne or sherry vinegar (or better yet, dry sherry)
1 small peeled and minced shallot (or 1 tablespoon chopped white onion)
5 tablespoons finely diced prosciutto (available in deli-section or dice it yourself)
Garnishes: salt, freshly ground black pepper, and chopped fresh herbs such as basil, mint, or thyme
[1] Puree cantaloupe, peaches, water, lemon juice, vinegar, and shallots in a blender until very smooth. Divide among serving dishes (refrigerate for up to day if you aren’t serving right away).
[2] In a small skillet, fry the prosciutto over medium-low heat until very crispy. Lightly sprinkle chilled soup with salt, black pepper, crisped prosciutto, and fresh herbs. Serve immediately.
Note: I designed this version to serve 4 as a soup course (about ¾ cup each) or 8 as an appetizer (about 1/3 cup) in over-size shot glasses?using two peaches and one-half melon. To serve more people, simply scale up the recipe accordingly.
