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Cantaloupe Gazpacho with Crispy Prosciutto

By Turnip the Oven
  • minutes
  • Serves

INGREDIENTS

4

slices Prosciutto

1

Cantaloupe (about 2 1/2 - 3 pounds), medium

1

Cucumber, medium

1

Cucumber

2 tbsp

Shallots

1 tsp

Kosher salt

1/2 cup

Olive oil, extra virgin

2 tbsp

Sherry vinegar

2/3 cup

Yogurt, plain nonfat