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
Directions
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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By linda52803
DAVENPORT, IA
on July 07, 2012
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Very nice on another 100 degree day! I used my immersion blender in a big bowl to puree and it worked great. I used half the amount of sugar, next time will skip altogether. This recipe is a keeper!
By KitchenChaos
Lopez, WA
on July 30, 2008
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The quantities for the soup are really large; I quartered it for 2 people. If you do follow the quantities exactly be aware you'll have some pre-active time figuring out where to put batches of pureed melon, and then how to incorporate it all to blend the remaining ingredients. I don't know where MC buys his blenders, but to put 2 melons worth in it must be pretty darn HUGE! Tasty stuff though; great for a summer afternoon.
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