Chilled Cantaloupe Soup with Crispy Prosciutto and Basil Oil

Ingredients

• •1 ripe cantaloupe, seeds removed and flesh scooped out
• •1/2 cup Greek yogurt
• •1 tablespoon honey
• •Juice of 1 lime
• •4 slices prosciutto
• •2 tablespoons olive oil
• •1/4 cup fresh basil leaves
• •Salt to taste
• •Pepper to taste

Instructions

1. 1

   Cut the cantaloupe in half, remove the seeds, and scoop out the flesh into a blender or food processor.

2. 2

   Add Greek yogurt, honey, lime juice, a pinch of salt, and a pinch of pepper to the blender. Blend until the mixture is smooth and creamy. Adjust seasoning to taste.

3. 3

   Cover the blended soup and refrigerate for at least 1 hour to chill and allow the flavors to meld.

4. 4

   While the soup is chilling, prepare the crispy prosciutto. Heat a non-stick skillet over medium heat and cook the prosciutto slices until they are golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to cool, then crumble into smaller pieces.

5. 5

   To make the basil oil, combine the fresh basil leaves and olive oil in a small food processor or blender. Blend until smooth, then strain through a fine-mesh sieve or cheesecloth to remove any solids, leaving a vibrant green oil.

6. 6

   When ready to serve, pour the chilled soup into bowls or glasses. Top each serving with crispy prosciutto crumbles and a drizzle of basil oil.

7. 7

   Optional: Garnish with a fresh basil leaf or a sprinkle of cracked black pepper for added presentation and flavor.