Chilled Kiwi and Cantaloupe Soup With Prosciutto Chiffonade
By: Eva Taylor
Published: Thursday, December 10, 2009 - 4:37pm

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

1 Seed and peel cantaloupe. Cut 500g into smallish cubes. 2 Peel and core Kiwi and cut 80g into smallish cubes. 3 Put cantaloupe, kiwi, lime zest and yogurt into blender and blend until smooth. 4 Taste and season with agave nectar if not sweet enough (my cantaloupe was plenty sweet enough, so I didn’t need the extra sugar) 5 Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp. 6 Chill 4-5 hours. 7 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. 8 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. 9 Pour soup into small cups, dot with the frozen cantaloupe and kiwi and place the chiffonade of prosciutto on the centre top. 10 Enjoy!

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!)