In a large bowl, add the cantaloupe, cucumber, apple and lemon juice — if you don’t have an immersion/hand blender then put the ingredients into a blender
Blend the ingredients for several minutes until everything is evenly combined and the texture of the soup is smooth and no chunks of fruit or vegetable remain
Taste the soup and season to your liking
Place the soup in the refrigerator to chill while you prep the prosciutto
Heat a nonstick pan over medium heat with the olive oil
Add the prosciutto and allow to crisp in the pan for a few minutes, moving the prosciutto around if it begins to stick to the pan
Place the crisped prosciutto on a paper towel to drain any excess oil and set aside
Remove soup from the refrigerator when you are ready to serve and top with the crisped prosciutto
