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Cantaloupe Soup With Prosciutto Sandwiches

Cantaloupe Soup With Prosciutto and Mozzarella Sandwiches
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Serves 6| Hands-On Time: | Total Time:



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

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 .

Quick Tip

Organic cantaloupe
To remove a melon’s rind, wash the melon, slice off the top and bottom ends, and set it on a cutting board. Cut away strips from top to bottom.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.