Fox 8 Recipe Box: Blueberry Prosecco Soup & Prosciutto Melon Pasta Salad

Recipe Box
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Stefanie Paganini shared not one, but two recipes perfect for summer.  Using freshly picked blueberries  , Stefanie showed Fox 8's Wayne Dawson how to turn the healthy fruit into a sweet palette pleasing soup that could be an appetizer or dessert.

Blueberry Prosecco Soup

Serves 4


  • 3 1/2 cups fresh or frozen blueberries
  • 1 cup Prosecco or champagne
  • 2 tsp. fresh mint, chopped
  • 1/4 tsp. salt
  • 1/4 cup granulated sugar
  • 3/4 cup plain yogurt
  • 2 Tbsp. fresh lemon juice


Mix together blueberries, sugar, salt, and lemon juice, mint.  Let it rest in the refrigerator for a minimum of 25 minutes, can be done one day in advance.

In a food processor, blend berry mixture with yogurt in a blender until smooth. Strain through a fine mesh strainer to remove any blueberry skins remaining.   Add Prosecco and mix to incorporate.

Garnish soup with a mint leaf.

Stefanie also showed Fox 8's Kristi Capel how to combine melon and pasta to create a refreshing summer salad.

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Prosciutto Melon Pasta Salad

Serves 8


  • 4 cups cooked Gemelli pasta
  • 1/8 cup minced scallions
  • 3 cups fresh cantaloupe, diced
  • 2 cups fresh sliced strawberries
  • 1 cup Ciliegini sized fresh mozzarella
  • 8 slices prosciutto slices


Preheat oven to 370°.

Place prosciutto slices separately on a parchment lined baking sheet.  Bake until crisp, approximately 10 minutes.  Allow to cool. Break into strips

Toss ingredients together in a bowl with dressing.

Balsamic Vinaigrette

  • 1 Tablespoon fresh minced basil
  • 1/4 cup balsamic vinegar
  • 2 cloves roasted garlic
  • 1/2 cup Extra Virgin olive oil
  • Salt and pepper to taste

In a food processor or blender, blend together dressing ingredients and adjust to taste.  Toss with salad.


Click here to learn more about the classes offered at the Paganini School of Cooking.


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