Watermelon Gazpacho with Prosciutto Toasts (Rachael Ray)

By peridot728

Ingredients

• 5 cups chopped seeded watermelon (about 3 lbs.)
• 2 large beefsteak tomatoes -- 1 coarsely chopped, 1 halved
• 1 large cucumber -- peeled, quartered and seeded
• 4 tablespoons EVOO
• 2 tablespoons red wine vinegar
• 1/4 cup basil leaves, finely chopped
• 8 crusty bread, toasted
• 3 ounces thinly sliced prosciutto

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a blender, puree 4 cups chopped watermelon with the chopped tomato, three-quarters of the cucumber, 2 tbsp. EVOO and the red wine vinegar; season with salt and pepper.

Chop one of the tomato halves and the remaining cucumber. Toss in a small bowl with the remaining 1 cup chopped watermelon; season.

In another small bowl, whisk 2 tbsp. EVOO with the basil. Rub the toasts with the cut side of the remaining tomato half and top with the prosciutto. Discard the tomato skin.

Divide the soup among bowls. Garnish with the chopped watermelon mixture, basil oil and coarsely ground pepper. Serve with the prosciutto toasts.