Cooking Done Light

I know, I know …. cantaloupe soup???? I thought it sounded pretty gross too, the first time I saw it on a menu; but trust me – it’s delicious! The beauty of this no-cook meal is the perfect balance between the rich, deep taste of the prosciutto and the light sweet flavor of the cantaloupe. It is a healthy satisfying new twist on the classic soup and sandwich combo.

1 whole wheat baguette

1 (8 ounce) ball fresh mozzarella cheese, thickly sliced

1/2 pound thinly sliced prosciutto

1 tablespoon extra-virgin olive oil

1 large cantaloupe, well chilled

salt and pepper to taste

mint leaves (for garnishing the soup, optional)

Halve the cantaloupe, remove and discard any seeds, and scoop the melon into a blender. Add a pinch or two of salt and puree until smooth. Pour evenly into four serving bowls and garnish with mint (if using). Place the bowls in the refrigerator until ready to serve.

To prepare the sandwiches: Cut the baguette in half lengthwise, and then into four even sized portions. Distribute the mozzarella and prosciutto evenly between the four bottom portions, drizzle each with a little olive oil and black pepper to taste, and then top with other half of baguette. Serve alongside the chilled soup.

Makes 4 servings. Per Serving: 359 Calories, 6 g total fat, 2.5 g saturated fat, 0 g trans fat, 39 g carbohydrates, 8 g fiber, 0 g added sugar, 38 g protein, 760 mg sodium, 49 mg cholesterol, 147 mg calcium