2 medium cantaloupes (about 5 lb. total), peeled, seeded, and cut into chunks (about 8 C)
1/2 C. dry sherry
The juice & zest of 2 limes
3 ounces thinly sliced prosciutto
6 Tbsp. finely chopped fresh mint
Puree the cantaloupe chunks in a food processor until very smooth. If the melon chunks don't all fit in food processor, proceed with several batches. Add the sherry, lime zest, and lime juice & pulse until thoroughly mixed, 10 seconds or so. Pour into a serving bowl or pitcher and refrigerate, covered, until well chilled, at least 1 hour or overnight.
If working in 2 batches, add 1/4 C. sherry, zest and juice of 1 lime per batch.
About 15 minutes before serving, cook the prosciutto in a small skillet over medium-high heat, stirring frequently until crispy, about 7 minutes. Let cool and tear into pieces.
Ladle the soup into individual bowls and divide the prosciutto among the servings, mounding it in the middle. Sprinkle soup with the fresh mint. Serve and enjoy.
*Recipe courtesy of Cat Cora's Classics With a Twist p. 30
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