Melon Gazpacho with Crispy Pancetta

Adapted from Cooking Light

Chef’s Notes: It has come to my attention that over the hectic summer: A. I really enjoy cool soups. B. Pancetta is becoming the new salty/fatty meat of choice over bacon. Both observations I’m totally OK with. I made this a few weeks ago, and I was tentative to say the least. But, cantaloupe is SmithCale’s favorite melon. So I tried it! If I could describe it in own word: refreshing.

Plan of Attack:

1. Chop

2. Fry

3. Blend

Ingredients for 2:

2 ½ C peeled cantaloupe, cubed

2 ripe peaches, chopped

¼ C water

1 Tbsp minced shallots

1 Tbsp lemon juice

½ Tbsp red wine vinegar

Salt to taste

3 slices pancetta

Fresh ground black pepper

Instructions:

1. Blend cantaloupe, peaches, water, shallots, lemon juice, red wine vinegar and salt until smooth; set aside in fridge
2. Heat a non-stick skillet or cast-iron skillet to medium-high and cook pancetta until crisp; remove from pan and crumble
3. Pour the cantaloupe mixture into two bowls, top with crumbled pancetta and season with freshly ground black pepper
4. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time