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Makes 4 servings 1x
Prep | Cook
Put 1 tablespoon olive oil in a medium skillet over medium-low heat.
Chop the prosciutto into smaller-than-bite-sized pieces.
When the oil is warm, add the prosciutto to the skillet and cook, stirring occasionally, until crisp, 5 to 10 minutes.
Line a plate with towels.
Peel 1 clove garlic and put it in a food processor or blender. Pulse once or twice to chop.
Halve the melon, remove any seeds, and scoop the flesh into the food processor or blender.
Core and quarter the tomatoes.
Chop 1/2 cup basil leaves.
When the prosciutto is crisp, transfer it to the towels.
Add the tomatoes to the food processor along with 2 tablespoons sherry vinegar, 4 tablespoons olive oil, and a sprinkle of salt and pepper.
Let the machine run if you want a smooth gazpacho, or pulse if you want it chunky, scraping down the sides if necessary and adding ice cubes one at a time until you get the consistency you like. Taste and adjust the seasoning. Serve garnished with the prosciutto, basil, and a drizzle of olive oil.
— Recipe from How to Cook Everything Fast: Completely Revised and Updated