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cantaloupe soup with prosciutto-mozzarella sandwiches

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(2)

leitesculinaria.com

Your Recipes

Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Author : Editors of Real Simple

comfort food fruit lunch

Ingredients

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2 small baguettesTwo balls fresh mozzarella (thickly sliced)1/2 pound prosciutto (thinly sliced)2 tablespoons extra-virgin olive oil2 ripe cantaloupes (chilled, halved, and seeded)1/2 teaspoon kosher salt1/4 teaspoon black pepper16 mint leaves (cut into strips or torn into itty bitty pieces)

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Instructions

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Step 1

Cut each baguette in half lengthwise and then slice each baguette portion crosswise into thirds.

Step 2

Place a slice or three of both mozzarella and prosciutto on the bottom portion of each baguette. Drizzle with the oil and sandwich with the corresponding top baguette portion.

Step 3

Purée the cantaloupe and salt in a blender until smooth. Pour the soup into bowls and sprinkle with the pepper and fresh mint.

Step 4

Serve the soup with the sandwiches.