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Receta Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto
by Global Cookbook

Cantaloupe, Honeydew, Sweet Onion Gazpacho With Prosciutto
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Ingredientes

  • 1/4 lb thinly-sliced proscuitto
  • 1 c. roughly-minced cantaloupe plus
  • 3/4 c. finely-diced cantaloupe
  • 1 c. roughly-minced honeydew melon plus
  • 3/4 c. finely-diced honeydew melon
  • 1 c. roughly-minced sweet onion plus
  • 1 c. finely-diced sweet onion (such as Vidalia, Maui, or possibly Walla Walla)
  • 1/2 c. roughly-minced celery plus
  • 1/4 c. finely-diced celery
  • 1/2 c. roughly-minced red bell pepper plus
  • 1/4 c. finely-diced red bell pepper
  • 1 c. roughly-minced peeled seeded cucumber plus
  • 3/4 c. finely-diced peeled seeded cucumber
  • 1/4 c. fresh lemon juice
  • 1/4 c. fresh lime juice
  • 3 slc white bread crusts removed, and cubed
  • 2 Tbsp. chopped jalapenos
  • 2 tsp chopped garlic
  • 1 Tbsp. finely-minced chives
  • 1 Tbsp. finely-minced parsley
  • 1 Tbsp. finely-minced mint
  • 1 Tbsp. finely-minced cilantro
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 Tbsp. salt
  • 1 tsp finely-grnd black pepper

Direcciones

  1. Preheat the oven to 375 degrees.
  2. Cover a baking sheet with parchment paper and bake the prosciutto till crisp, about 10 to 12 min. Remove from the oven and let cold.
  3. Combine the roughly-minced ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or possibly blender. Puree on high till smooth.
  4. Combine the finely-minced ingredients, jalapenos, garlic, chives, parsley, mint, cilantro, and extra virgin olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the minced ingredients. Add in the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
  5. Serve chilled, garnished with crumbled crispy prosciutto.
  6. This recipe yields 4 to 6 servings.