1½ pound cantaloupe melon, peeled, and chopped
2 cups cherry tomatoes
3 garlic cloves, minced
3 ½ tbsp apple cider vinegar
4 tbsp olive oil plus extra for drizzling
¼ tsp red pepper flakes or to taste
4 slices prosciutto
1 small cucumber, finely diced
3 spring onion, thinly sliced
salt, black pepper to taste
Place the melon, tomatoes and garlic in a blender or food processor and blend until really smooth. Add the apple cider vinegar, olive oil, red pepper flakes and season with salt and black pepper to taste. Blend until combine. Cover and refrigerate until ready to serve. Heat a non-stick frying pan over a medium heat. Add the prosciutto and cook 1-2 minutes per side or until crisp. Spoon the gazpacho into bowls and top with the cucumber, spring onions and crumbled crispy prosciutto.
Drizzle with extra olive oil and serve.