Chilled Tomato Melon Gazpacho with Basil Oil and Crisped Prosciutto Chips

Ingredients

• •4 cups ripe tomatoes, chopped
• •2 cups watermelon, seedless and diced
• •1 cucumber, peeled and chopped
• •1 red bell pepper, diced
• •2 cloves garlic, minced
• •2 tablespoons red wine vinegar
• •1/4 cup extra virgin olive oil
• •Salt and freshly ground black pepper, to taste
• •3 slices prosciutto
• •2 tablespoons fresh basil leaves
• •1 tablespoon olive oil (for basil oil)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Lay the prosciutto slices in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until the prosciutto is crispy. Remove from the oven and let cool on a paper towel-lined plate.

3. 3

   In a blender, combine the chopped tomatoes, diced watermelon, cucumber, red bell pepper, minced garlic, red wine vinegar, and 1/4 cup of extra virgin olive oil. Blend until smooth and creamy.

4. 4

   Season the gazpacho with salt and freshly ground black pepper to taste. Adjust the seasoning as needed and refrigerate for at least 2 hours to chill and allow the flavors to meld.

5. 5

   To make the basil oil, finely chop the basil leaves and combine them with 1 tablespoon of olive oil in a small bowl. Mix well and set aside to infuse.

6. 6

   Before serving, pour the chilled gazpacho into bowls or glasses. Drizzle with the basil oil and top with pieces of crisped prosciutto chips for added texture and flavor.

7. 7

   Serve immediately and enjoy this refreshing, flavor-packed appetizer.