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It’s been a hot and humid summer – cool off with this refreshing and light no-cook soup. It’s a snap to make, and has only 5 ingredients.
Yield: 8 appetizer portions (1/2 cup each)
1 oz prosciutto, finely chopped
1 large cantaloupe, diced (about 4 cups)
1 cup apple juice
1/4 teaspoon each sea salt and freshly ground black pepper
Fresh chives, finely chopped
The salty bite of thinly-sliced prosciutto balances out the fruit’s sweetness. A quick sauté makes it crispy and chewy, a nice contrast to the velvety soup. If you’d rather forgo the meat and make this a vegetarian recipe, skip the prosciutto and add chunks of cucumber like in this recipe from Alex Guarnaschelli.
This cool and sweet melon has it all – a punch of flavor and a silky smooth consistency that whips into a flavorful (and not overly sugary) soup. This melon is also super healthy — in just one cup you’ll find lots of fiber, potassium and the antioxidant beta-carotene.
The mellow sweetness of apple juice brings the soup together. Look for 100 percent fruit juice instead of one with added sugar.
Sea Salt and Black Pepper
A sprinkle of sea salt and freshly ground black pepper are a must to balance out the flavors in this simple soup. These commonly overlooked ingredients make a big difference, so use the best quality you can find.
Saute prosciutto in a nonstick pan over medium heat for 2-3 minutes until crispy; set aside. Combine cantaloupe, apple juice, salt and pepper in a blender and blend until smooth. Pour into serving bowls and top with prosciutto and chives.
Nutrition Info Per (1/2 cup) Serving:
Total Fat: 0.5 grams
Saturated Fat: 0 grams
Total Carbohydrate: 9 grams
Protein: 2 grams
Sodium: 144 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
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