Melon Gazpacho With Frizzled Prosciutto

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5 cups cubed peeled cantaloupe (about 3 1/2 pounds)

4 cups chopped ripe peaches (about 4 large)

1/2 cup water

2 tablespoons minced shallots

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar

3/8 teaspoon kosher salt

2 teaspoons olive oil

4 ounces thinly sliced prosciutto, cut into ribbons

4 teaspoons chopped fresh mint

1/4 teaspoon freshly ground black pepper

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