Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches

Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches Recipe

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, and the results couldn’t be less expected.–Renee Schettler Rossi

LC Accessible Yet Unexpected Note

Ever find yourself at the store desperately seeking something as easy and lovely as cheese, cured meats, fruit, and bread, but desperately wanting something that isn’t cheese, cured meats, fruit, and bread? Something, you know, that’s just as simple and satiating yet with some sass and surprise, whether for impromptu guests or a fancy picnic or a sweltering night when you can’t be bothered to cook. Behold, your solution. (And may we add, it’s also your solution to what to lug to work for lunch. Actually, anything portable enough for a picnic is probably equally well suited to take to work for lunch. Come to think about it, what if we treated lunch every day as though it were a picnic? Work may not seem so bad….)

Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 6


  • For the sandwiches
  • 2 small baguettes
  • 2 8-ounce balls fresh mozzarella, thickly sliced
  • 1/2 pound prosciutto, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • For the soup
  • 2 cantaloupes, chilled, halved, and seeded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 mint leaves, cut into thin strips or torn into itty bitty pieces


  • Make the sandwiches
  • 1. Cut each baguette in half lengthwise, then slice each baguette portion 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 corresponding top portion of the baguette.
  • Make the soup
  • 3. Purée the cantaloupe and salt in a blender until smooth. Pour the soup into bowls and sprinkle with the pepper and fresh mint.
  • 4. Serve the soup with the sandwiches.
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  1. 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…

  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. 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.

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