Melon Soup with Prosciutto Breadsticks

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cantaloupe melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups)
  • 1/2 cup chopped fresh mint
  • 3 tablespoons Midori liqueur, or Absolut mandarin vodka
  • 2 tablespoons fresh lime juice
  • 2 tablespoons super fine sugar
  • 1 cup honeydew balls
  • 4 breadsticks
  • 8 thin slices prosciutto, Serrano, or other mild ham
  • 2 tablespoons crème fraiche, for garnish
Directions

In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Place in a pitcher or bowl and refrigerate until well chilled.

In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.

Cut each breadstick in half crosswise and wrap each piece with a slice of ham.

To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the crème fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve.


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    Melon Soup

    Recipe courtesy of Rachael Ray