Gazpacho

This is my take on Gazpacho with meat and cheese.

Gazpacho

Ingredients

2 to 3 cups of shredded Parmigiano Reggiano cheese
1/3 lb of thinly sliced proscuitto
2 cups of diced cantaloupe
2 cups of diced honeydew
1 cup of rough chopped sweet onions
1 cup of diced red onion
1 cup of diced, celery, strings removed
1 cup of diced red peppers
1 cup of diced cucumber, seeds removed
1 1/4 of cubed bread, crust removed
1/4 cup of champagne vinegar
1/4 cup of key lime juice
1/4 cup olive oil
1 jalapeno, minced and seeds removed
6 cloves of garlic, minced
2 table spoons of celery leaves
1 1/2 table spoons of Chopped chives
1 1/2 table spoons of chopped Italian parsley
1 1/2 table spoons of chopped lemon mint
1 1/2 table spoons of chopped cilantro
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cheese Crisps
On silpat covered cookie sheets place mounds of the shredded cheese about 3 inches rounds. Place in oven for about 8 to 12 minutes, check to make sure they do not burn, you want golden brown color. The time may lessen depending on the water in the cheese.

Next place proscuitto on parchment lined cookie sheets and bake for about 8 to 12 minutes until crisp.

Set both aside to cool.

In the food processor place 1 cup of the cantaloupe and honeydew, 1 cup of diced sweet onions, 1/2 cup red pepper, cucumber and celery and the bread and puree until smooth.

In a large bowl place the red onion and the remaining ingredients with the exception of the celery leaves. Stir to combine. Now folded in the pureed ingredients and salt and pepper to taste.

Cover and place the fridge for at least an hour.

To serve spoon into bowls and place a cheese and proscuitto crisps on top and garnish with celery leaves.

Enjoy cooking