It’s nice to know we’re almost through the month of July and we haven’t had to break out our winter wear much. The weather has been pleasantly mild for San Francisco, so to celebrate the warmth we decided to make a summertime classic — gazpacho soup. We found this Melon Gazpacho with Prosciutto recipe in Cooking Light magazine that sounded so unique and different, we just had to try it.
The recipe calls for melons and peaches instead of vegetables, with grilled prosciutto crumbled on top, and it was super easy to make. Each bite was packed with a refreshing burst of sweet, crispy, minty goodness, and a perfect blend of texture and flavors. Even though it was light, it was very filling to us. We served it as a starter dish along with a pork and fig sauce. Even though the meal was a bit heavy on the sweet side for us, it was very delicious indeed. Next time we’ll enjoy this tasty soup with a salad or not so sweet entree.
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