ingredients.

• (1) cantaloupe, chopped
• (1) cucumber, peeled and chopped
• (1) apple (I used a gala), peeled and chopped
• (½) lemon, juiced
• salt & pepper, to taste
• (2) tsp extra virgin olive oil
• (3) oz prosciutto, ripped or chopped

directions.

1. 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
2. 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
3. Taste the soup and season to your liking
4. Place the soup in the refrigerator to chill while you prep the prosciutto
5. Heat a nonstick pan over medium heat with the olive oil
6. 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
7. Place the crisped prosciutto on a paper towel to drain any excess oil and set aside
8. Remove soup from the refrigerator when you are ready to serve and top with the crisped prosciutto

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