Melon Soup

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Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
15 min
Inactive
2 hr 0 min
Yield:
8 to 10 cups
Level:
Easy
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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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Newest Ratings and Reviews

Read all 2 reviews

  • 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!

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  • 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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