Meals Made Easy | Real Simple, 2006 | Serves 6
Few recipes that come together in minutes have a lot of sass and surprise. This is an exception. The ingredients couldn’t be more accessible, and the results couldn’t be less expected.—Editors of Real Simple
LC Perfect Picnic In a Pinch Note: If you’re like us, you’ve decided at the last second to do the picnic thing and found yourself running to the store desperately wanting something as easy and lovely as just cheese, cured meats, fruit, and bread but that wasn’t, just for the sake of sass and surprise, just cheese, cured meats, fruit, and bread.
Here’s your solution. Easy and elegant. Natch, it’s also an alternate to takeout at home on these hot, muggy days and nights.
Active time: 10 minutes | Total time: 10 minutes.
Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches Recipe
Ingredients
- 2 small 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, cut into thin strips
Directions
1. Cut each baguette in half lengthwise, then slice each baguette crosswise into thirds.
2. Place a slice or three of mozzarella and prosciutto on the bottom of each baguette. Drizzle with the oil and then sandwich each with the top portion of the baguette.
3. Puree the cantaloupe and salt in a blender until smooth. Pour the soup into bowls and sprinkle with the pepper and mint.
4. Serve the soup with the sandwiches.
- Chinese Winter Melon Soup from House of Annie
- Chilled Yogurt Mint and Nut Soup from site
- White Almond Gazpacho from Leite’s Culinaria
- Chilled Spring Pea Soup from Leite’s Culinaria
Cantaloupe soup with prosciutto-mozzarella sandwiches recipe © 2006 Real Simple. Photo © 2006 Philippa Brathwaite. All rights reserved.
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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.
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!
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.
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…
Renee, this is for you to check out.
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.
@}—-Rosie