Melon Gazpacho

​Recommended: frying up some prosciutto to crumble on top.

1 ripe melon, or 2 pounds peeled and seeded melon
1 medium cucumber, peeled and seeded (approximately 1 1/2 cups) 1/4 cup sweet onions, chopped
1/4 cup fresh basil
1/4 teaspoon minced garlic
3 tablespoons extra virgin olive oil
2 tablespoon white wine vinegar
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon kosher salt or to taste
fresh ground black pepper to taste
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Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.