Slice the cantaloupe in half and remove the seeds from the center of the melon. Cut each half in half and then run your knife along between the edge of the flesh to cut off the rind.
Place the cantaloupe in a food processor, add a bit of lime and puree until it's free of lumps and looks smooth like soup.
Pour the soup into a large bowl and chill in the refrigerator for at least 30 minutes.
Right before you're ready to serve the soup, chop the prosciutto and chives and sprinkle them evenly over the top of the soup. Sprinkle with black pepper to taste. Enjoy Chilled Cantaloupe Soup!
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