Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches

This cantaloupe soup and prosciutto-mozzarella sandwiches is a quick no-cook meal made with simply pureed melon along with baguette of cold cuts and cheese.

A square grey plate containing a bowl of cantaloup soup and a prosciutto mozzarella sandwich on a baguette.

Few recipes that come together in short order boast sass and surprise. This chilled cantaloupe soup with prosciutto sandwiches is an exception. The ingredients couldn’t be more accessible. Just in a slightly less expected form than the familiar cheese plate of cold cuts and fruit.–Renee Schettler Rossi

Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches

  • Quick Glance
  • (2)
  • 15 M
  • 15 M
  • Serves 6
5/5 - 2 reviews
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  • For the sandwiches
  • For the soup


Make the prosciutto-mozzarella sandwiches

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

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.

Make the cantaloupe soup

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

Serve the soup with the sandwiches. Originally published August 3, 2010.

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Recipe Testers' Reviews

I think we just discovered a summertime equivalent of the grilled cheese and tomato soup combo. I love the twist on the “sorta-fancy” cantaloupe-prosciutto pairing and getting an easy laid-back meal out of it. Creamy mozzarella and fruity olive oil were nice additions, and fresh mint made the soup a tonic on a muggy evening awaiting thundery showers.

I lucked out when I swung by the market—cantaloupe melons were fragrant and ripe, and the bread was still warm when I grabbed it out of the bakery basket. I went straight home and assembled (as this was hardly cooking) a lovely meal in 30 minutes. (Disclaimer: I wanted to get the dinner ready before the baguettes completely cooled, so I refrigerated the finished soup for 15 minutes. Chilling the whole melons first as instructed in the recipe would have taken considerably longer.)

Baguettes could vary in size depending on the bakery. Mine were 20 inches long, as I did not find what I would call “small baguettes.” I recommend making the sandwiches with whole loaves, and cutting them into portions that suite individual appetite.

If you prefer a sharper contrast between the soup and sandwiches, you could certainly replace the mozzarella with saltier cheese such as shaved Parmigiano Reggiano or Pecorino Romano.

This is a lovely dog days of summer meal! It's also a visually appealing combo. We enjoyed this on the patio, and the meal was so refreshing we didn't mind the humidity. Add to that the ease and no cooking required assembly, this will be on our summer rotation.

Be sure your cantaloupes are ripe as they blend better and have better flavor in the soup. The mint was delicious but any favorite herb would work.


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    1. Thanks so much for the suggestion, Sheila. We’ll definitely have to give that a try.

  1. I make cantaloupe (and honeydew) soup often. I add a deseeded jalapeño or two and fresh lime juice when I puree it in the processor. A very nice presentation is to do both melon soups and gently pour them into the left and right halves of a rim soup plate. They do not mix so you have orange on one side and green on the other. Sprinkle a line of toasted thin sliced almond “seeds” down the middle.

    1. Nice, Michael King. I do the same in the fall with a butternut squash soup with honey and a black bean soup with cumin and chipotle. Perfect for Halloween! Just as yours is perfect for the dog days of summer.

  2. This sounds like the *perfect* blend of sweet and salty. Have you also tried the sandwiches with a little vinaigrette instead of just the oil? I’ll bet that would compliment the cheese and prosciutto nicely.


  3. That looks so satisfying together and really adaptable to items on hand. I always need a dessert so I would add my corn ice cream.

    1. Exactly, Penny. So simple. So versatile. Curious to hear which corn ice cream recipe you fancy. I’ve been dabbling with some but haven’t settled on any, so love to know your preference…thanks!

      1. Sure! From one midwestern to another, as I eat a tomato sandwich.

        2 ears of bicolor corn cut off of the cob and cob scraped well
        I add 1 cup of milk and whirl it up in the blender then I strain it.
        I add this corn milk to 1 can of sweetened condensed milk and 2 cups
        cream. Season with a pinch of salt, cinnamon, and Mexican vanilla.

        I am so glad to have made it. I also like a light drizzle of maple syrup.

        1. Ah, perfect, Penny! Of course, the sweetened condensed milk as cheat. Brilliant. And yes, you called me out on my midwestern penchant for sweet corn—not just for eating it, but buying gobs and gobs of it. Just can’t help myself. This will help make a dent in it…

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