It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Fridays, combined with hot summer evenings, make the prospect of cooking less than enticing. My solution? A dinner that requires minimal cooking and minimal effort. This chilled soup, from Williams Sonoma’s Soup of the Day, fulfills both of these desires. Ripe cantaloupe is sweet but the saltiness of the prosciutto and the creaminess of the mascarpone provide the perfect foil. The soup tastes best cold but if you start with a chilled cantaloupe, you can have this chilled soup on the table in less than half an hour. Serve it with a crisp white wine as is or alongside a salad or even a sandwich and you have the perfect end of the summer week meal.
MELON & PROSCIUTTO SOUP w/ MASCARPONE CHEESE
2 ounces prosciutto, thinly sliced
1 tablespoon olive oil
1 ripe honeydew melon, chilled
2 tablespoons Champagne vinegar
Salt & pepper to taste
1/4 cup mascarpone cheese
1 lime, cut into wedges
- Heat the olive oil in a small saute pan until shimmering. Add the prosciutto and fry until crispy. Drain and crumble. Set aside until ready to use.
- Remove the seeds from the honeydew. Peel, slice, and cube the melon.
- Place the melon in the bowl of a large food processor and pulse until smooth.
- Add the vinegar and season with salt and pepper. Pulse again 3-4 times.
- Place the soup in a large bowl and chill until ready to use.
- Serve topped with mascarpone, prosciutto and a drizzle of lime juice.