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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree 4 cups chopped watermelon with the chopped tomato, three-quarters of the cucumber, 2 tbsp. EVOO and the red wine vinegar; season with salt and pepper.

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  • Chop one of the tomato halves and the remaining cucumber. Toss in a small bowl with the remaining 1 cup chopped watermelon; season.

  • In another small bowl, whisk 2 tbsp. EVOO with the basil. Rub the toasts with the cut side of the remaining tomato half and top with the prosciutto. Discard the tomato skin.

  • Divide the soup among bowls. Garnish with the chopped watermelon mixture, basil oil and coarsely ground pepper. Serve with the prosciutto toasts.

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