I know, I know…it’s been forever and a day since my last post. Happy Halloween, Happy Holidays and Happy New Year to you all. I do apologize for the lack of any kind of posts what-so-ever.
Now, onward and upward! Right? So, I got hit with the flu, really hard. Today is the first day I could muster getting up, brushing my teeth and actually making something for myself to eat. One thing about being sick is you end up watching A LOT of TV. I just so happened to be watching the Cooking Channel and one of Giada De Laurentiis’ shows was on. One recipe caught my eye, and my appetite, a soup made with Cantelope and Proscuitto. Which is saying something when you have the flu. So I had to make my own, with a twist. Of course with a twist. Balsamic Vinegar.
Of course, this soup will only taste as good as the ingredients used. The original recipe uses canned products, but I feel fresh, whole, homegrown produce (or, if you don’t have access to homegrown, at least fresh produce) works best. It’s more flavorful and from what I’m learning, much better for you.
This soup is a cinch to put together and presents very well. If you like cantelope and proscuitto together, you will love this soup.
You may be asking yourself why this looks so red instead of orange, right? Well, there are tomatoes in this recipe as well. Now, don’t go and turn your nose up at this, it really is fresh, simple and delicious. Again, it all depends on the type of tomatoes used. I prefer Early Girl or Better Boy tomatoes, but if you don’t have a friendly neighbor trying to give their tomatoes away, vine ripened tomatoes from your local grocer will do.
The soup makes 8 servings and is under 100 calories per serving. Depending on the quality of ingredients used, it is cost efficient as well.
Also, the kind of balsamic vinegar used makes a difference as well. This is a reduction drizzled on top and gives the soup that extra layer of flavoring that makes this soup outstanding.
Pair this with a nice crusty French bread and you have a meal in itself, or use this as a starter for your next dinner party. Whichever way you serve this is all up to you.
- 1 medium cantelope, seeded and cut into 1" chunks
- 3 - 4 Early Girl or Better Boy (vine ripened) tomatoes, seeded and chopped
- pinch of sea salt
- fresh ground pepper, to taste
- 7 - 10 slices proscuitto
- ¼ cup - ½ cup balsamic vinegar
- Fresh parsley, chopped
- Preheat oven to 375 degrees.
- Line a shallow baking dish with foil and lay proscuitto slices in a single layer on dish. Bake in oven till edges are golden brown and crisp, about 15 - 18 minutes. Put aside and allow to cool.
- Meanwhile, place vinegar in a saucepan and heat over high heat. Whisk constantly so the vinegar does not burn. Once it starts to come to a boil, turn down the heat to medium-high, whisking constantly until the vinegar is reduced by half and becomes syrupy. This process could take up to 20 minutes or so. Set aside and allow to cool.
- Place cantelope, tomatoes and salt and pepper in a food processor and whir. You want it to be a little chunky so be careful you don't over process.
- Ladle soup into bowl, drizzle balsamic reduction sauce over, break a little bit of proscuitto on top and garnish with fresh parsley.