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Cantaloupe Soup With Prosciutto and Mozzarella Sandwiches

Philippa Brathwaite
Serves 6 Hands-On Time: 25m Total Time: 25m

Ingredients

  • 2 baguettes
  • 2 8-ounce balls fresh mozzarella, thickly sliced
  • 1/2 pound sliced prosciutto
  • 2 tablespoons extra-virgin olive oil
  • 2 cantaloupes, chilled, halved, and seeded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 fresh mint leaves, thinly sliced

Directions

  1. Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.
  2. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.
By Frances Boswell,  July 2006
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 511Calories From Fat 44
  • Fat  25g
  • Sat Fat  8g
  • Cholesterol  45mg
  • Sodium  1,420mg
  • Carbohydrate  45g
  • Fiber  2g
  • Sugar  12g
  • Protein  28g
What does this mean? See Nutrition 101.

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