Chilled Kiwi and Cantaloupe Soup With Prosciutto Chiffonade
500 grams + 100g Sweet Cantaloupe
zest of 1/2 lime
pinch of smoked paprika (could be hot)
1 slice of Prosciutto per person (omit if you are making this vegetarian)
Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp.
Chill 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.
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!)
6 small portions
Thursday, December 10, 2009 - 4:37pm