Coat the bottom of a nonstick skillet with oil and heat to a sizzle over medium heat.

Reduce heat to medium-low, add the prosciutto slices, and cook for 2-3 minutes. Turn the prosciutto slices while cooking until they dry out and darken in color.

Place the slices on a dish lined with a paper towel and let cool. When cool enough to handle, break into small pieces and let dry into prosciutto chips.

While the cooked prosciutto chips are cooling, make the parmesan cream sauce.

Add the cream and parmesan cheese to a saucepan and cook over medium heat, stirring constantly until simmering..

Stir while simmering for 3-4 minutes to completely melt the cheese and thicken the sauce. Set aside for later and finish making the soup.

Put the diced cantaloupe, vinegar, basil, onion, and water in a food processor or blender and process into a smooth, creamy consistency.

Add Nick’s rub and the olive oil and process into the soup.

Chill in the refrigerator for 2 hours.

To serve,pour the chilled soup into your favorite soup bowl or pasta dish. Top with the prosciutto chips and a drizzle of the parmesan cream sauce.