Melon Gazpacho with Frizzled Prosciutto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3.5 pounds cantaloupe cubed peeled
• 4 teaspoons mint leaves fresh chopped
• 0.4 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 4 cups peaches ripe chopped ( 4 large)
• 4 ounces pancetta thinly sliced cut into ribbons
• 2 tablespoons shallots minced
• 1 tablespoon sherry vinegar 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

1. Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary).
2. Place in freezer to chill while prosciutto cooks.
3. Heat a large skillet over medium heat.
4. Add oil to pan; swirl to coat.
5. Add prosciutto; cook 10 minutes or until crisp, stirring occasionally.
6. Drain on paper towels.
7. Spoon soup into bowls; top with prosciutto, mint, and pepper.