Cantaloupe/melon – 1kg
Cucumber – 1 medium
Shallots – Just a pinch
Yogurt – 200g
Olive oil – q.b.
Smoked ham – 4 to 6 slices
Mint – 50g

GAZPACHO

1. In a blender, combine the cantaloupe, cucumber, shallots (just a pinch), salt. Puree until smooth. Don’t use all. Save some ingredients to serve.
2. If it is too thick add a couple of ice cubes.
3. Add the yogurt to the blender and puree until smooth.
4. Pour into a jar and chill in the refrigerator until ready to serve.
5. Serve with some cantaloupe, small cucumber cubes and mint or other aromatic herb (you can drizzle some balsamic vinegar and olive oil).

PROSCIUTTO

1. Preheat the oven to 160º C.
2. Arrange the prosciutto slices in a single layer on a rack over a oven tray.
3. Roast until crisp, 10 to 15 minutes.