Chilled Kiwi and Cantaloupe Soup With Prosciutto Chiffonade

Photo: Eva Taylor

Ingredients

500 grams + 100g Sweet Cantaloupe

80 grams + 20g Kiwi

1/2 cup no fat yogurt

zest of 1/2 lime

pinch of smoked paprika (could be hot)

1 tablespoon Agave Nectar (if melon is not sweet enough)

1 slice of Prosciutto per person (omit if you are making this vegetarian)

Preparation

Seed and peel cantaloupe. Cut 500g into smallish cubes.

Peel and core Kiwi and cut 80g into smallish cubes.

Put cantaloupe, kiwi, lime zest and yogurt into blender and blend until smooth.

Taste and season with agave nectar if not sweet enough (my cantaloupe was plenty sweet enough, so I didn’t need the extra sugar)

Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp.

Chill 4-5 hours.

Cut the remaining 100g cantaloupe and 20g kiwi into 1/4″ cubes (I have a mini melon baller so I used that (of course you did!)). Place on parchment paper and freeze 4-5 hours.

When you are ready to serve, chiffonade the prosciutto and fry until very crispy (broiling works too, just watch it carefully, it burns quickly!). Drain extra oil onto paper towel.

Pour soup into small cups, dot with the frozen cantaloupe and kiwi and place the chiffonade of prosciutto on the centre top.

Enjoy!

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About

I was inspired by Iron Chef where the secret ingredient was melon and you had to have a frozen component. One of the chef’s created a version of melon and prosciutto that I loved, so here is my rendition.

Chilled Melon & Kiwi Soup with Crispy Prosciutto Chiffonade and Frozen Melon & Kiwi BallsServe while the prosciutto is still hot (it’s a great contrasts of textures and temperatures, melon soup being cold, prosciutto being hot, and the little balls of melon and kiwi being frozen!)