Summer in Rome is dead hot! I can say that the heat is so dense and thick that it can be physically touched by hand. The feeling is like being pulled by Dante into the Inferno with no return, if you know what I mean. This has brought me to lose my sleep, my energy, my mental stability but, for no reason in the world, did I lose my appetite. Although the appetite is always strong, I do, however, prefer light refreshing food like a cold sliced melon, wrapped with prosciutto, preferably under a cool breeze, and in lack of such, a full blast air-conditioner will do as well.
Here’s a different way to put some melon and prosciutto together. It will make you feel good and full and you don’t need to cook over hot flames, which is an optimal solution for everyone these days.
Melon and Prosciutto Gazpacho
adapted from the Italian magazine Sale & Pepe
3 slices bread, only the crumb
1 small red onion
3 tbsp apple vinegar
1 melon (any variety)
1 cucumber, peeled and seeded
1 cup of plain yogurt
Extra virgin olive oil
Place the bread crumb in a small bowl and let it soak with the apple vinegar. Put the melon, red onion, cucumber, plain white yogurt in a blender and blend until puréed. Squeeze the vinegar from the bread crumb, discard the vinegar and add the soaked bread in the blender. Add salt, pepper and basil to taste and blend again until smooth. Refrigerate until chilled and serve with fresh melon and prosciutto, some more chopped basil, a drizzle of EVO and a dash of pepper.