[WATCH] Chilled melon gazpacho with crispy prosciutto

Watch Sean Gravina make an impressive gazpacho with melons, mint and crispy prosciutto, a perfect summer amuse bouche.

Watch Sean Gravina make a melon gazpacho with crispy prosciutto.

Chilled melon gazpacho with crispy prosciutto 


  • 1 medium melon, seeded and peeled
  • 2-3 chilli peppers
  • ½ cup water
  • 2 tbsp olive oil
  • 2 tablespoons lemon juice
  • Pinch of salt
  • 4 slices prosciutto
  • Mint for garnish
  • Olive oil for garnish


  1. Combine cantaloupe, chilli peppers (start with one and taste as you go as some are hotter than others), olive oil, lemon juice, water, and salt in a blender and blend until very smooth.
  2. Place it in the refrigerator for 30 minutes to chill if the wasn't cold or add some ice cubes and blend.
  3. In a small pan over medium high heat, heat about 2 tbsp of olive oil.
  4. Tear the prosciutto into strips and fry just until it shrivels up and becomes crispy.
  5. Serve bite-sized portions into bowls or tall glasses, top with prosciutto, a few drops of olive oil, and a mint sprig.

This recipe first appeared on Gourmet Today TV, aired on TVM on 3 July, 2015.