Melon gazpacho: a chilled, refreshing soup made from ripe cantaloupe, finished with crispy prosciutto, a dollop of crème fraîche and a good grind of black pepper. Light, quick to prepare and perfect for hot summer days, this dish takes the classic melon-and-prosciutto pairing and presents it in a cool, elegant form.
Melon and prosciutto is one of those effortless summer favourites: sweet, juicy melon paired with salty, delicate cured ham. Turning it into a chilled soup makes for a fun starter, a light lunch or a cooling snack when temperatures rise. The melon provides the base, lemon adds brightness, and the crunchy prosciutto brings contrast.
So what is Gazpacho?
Traditionally, gazpacho is a cold soup made from blended vegetables such as tomatoes, peppers and cucumbers. This variation uses fruit—in this case melon—resulting in a slightly sweet yet savoury chilled soup. It’s refreshing, uncomplicated and ready in minutes.
This melon gazpacho balances sweetness with a touch of acidity from lemon juice. Crumbled crispy prosciutto and a spoonful of crème fraîche add texture and creaminess, while freshly ground black pepper and a drizzle of olive oil finish the dish.
How to make Chilled Melon Gazpacho Soup
Begin by cutting two small cantaloupe melons into medium-sized chunks. Remove the rind and seeds, then place the fruit in a high-speed blender or food processor. Blitz until the mixture is completely smooth and thick—no grainy texture. A powerful blender helps achieve a velvety consistency.
Add a pinch of salt and the juice of one lemon, then blend briefly to combine. Taste and adjust: the soup should be bright and zingy with a balanced sweet-and-savoury profile. If preparing in advance, chill the blended soup in the refrigerator until ready to serve.
To make the crispy prosciutto, lay 4 slices of prosciutto on a baking tray and place them under a hot grill (broiler) for a couple of minutes until crisp. Keep an eye on them, as they can brown quickly.
To serve, pour the chilled melon soup into small bowls. Add a teaspoon of crème fraîche to each bowl, crumble over pieces of the crispy prosciutto, grind some black pepper on top and finish with a light drizzle of extra virgin olive oil. Serve immediately.
This soup works well as a starter, a light summer lunch with a salad, or an elegant canapé when entertaining. It’s quick, visually appealing and brings together contrasting textures and flavours in a simple way.
Recipe Tip
- Use a powerful blender or food processor so the melon becomes completely smooth; avoid any pulpy or grainy texture.
- You can blend the soup ahead of time and chill it in the fridge until serving.
- Start with a pinch of salt and some lemon juice, then taste and adjust. The finished soup should be lively and well balanced between sweet and savoury.
- Crème fraîche gives a lovely tangy creaminess; plain yogurt or a bit of sour cream can be used as alternatives if preferred.
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Melon Gazpacho Soup
By Emily
Ingredients
- 2 small cantaloupe melons
- 4 slices prosciutto
- 4 tsp crème fraîche
- 1 lemon, juiced
- Salt and pepper, to season
- Extra virgin olive oil, to drizzle
Instructions
- Chop the melons into medium chunks, discarding skin and seeds. Place the melon in a high-speed blender or food processor and blend until completely smooth and creamy.
- Add a pinch of salt and the lemon juice, then blend briefly to combine. Taste and adjust seasoning.
- Arrange prosciutto slices on a baking tray and grill (broil) until crisp, watching closely so they don’t burn.
- Ladle the chilled melon soup into bowls. Add a spoonful of crème fraîche, crumble over the crispy prosciutto, grind black pepper and finish with a drizzle of olive oil. Serve immediately.
Notes
Tips For Making This Melon Gazpacho Soup
- Use a powerful blender or food processor so the soup is silky and free of pulp.
- Blend ahead of time and chill; add the crispy prosciutto just before serving to maintain crunch.
- Adjust salt and lemon to taste—the soup should be bright and balanced.
- Swap crème fraîche for plain yogurt or a touch of sour cream if you prefer.
Nutrition information is automatically calculated and should be used as an approximation.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless noted otherwise.
- All vegetables referenced are medium sized unless stated.
- Recipes are developed using a fan (convection) oven when relevant.
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