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.
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
For the sandwiches
- 2 small baguettes
- Two balls fresh mozzarella thickly sliced
- 1/2 pound prosciutto thinly sliced
- 2 tablespoons extra-virgin olive oil
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.
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.
Originally published September 01, 2019