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Melon Soup
Recipe courtesy Michael Chiarello

Ingredients
2 Crenshaw melons, roughly chopped into 1 to 1
1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
Place melon cubes, lemon juice, white sugar, honey,
and a pinch of salt in a blender and puree for 1 minute. Then add the mint and
yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the
puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in
prosciutto to enhance the soup's sweet flavors.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved