Honeydew Gazpacho

I ate something like this at a restaurant in Philly called Russet, and it was so good I just had to figure out how to make a version of it at home!

Throw melon, cucumber, onion, jalapeño, red wine vinegar, olive oil, lime juice, salt, paprika and mint into the bowl of your food processor and blend until smooth.

If your honeydew isn’t super sweet already, you can add a few tablespoons of sugar, but taste it first! Adjust the salt and ground pepper to taste. You may also want to add more lime juice or the rest of the jalapeño depending on how much of a kick you want. Blend again to combine.

Chill mixture in the refrigerator for 30 minutes to an hour. Portion into bowls and drizzle a little extra olive oil. Garnish with a slice of prosciutto and some sliced almonds. Serve with crusty bread.

*Note: If you don’t like the chewy texture of prosciutto in your soup, you can crisp up some pancetta in a skillet over medium heat.