Melon Soup with Prosciutto Breadsticks

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Yield: 4 servings
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1 ripe honeydew melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups)

1/2 cup chopped fresh mint

3 tablespoons melon liqueur (recommended: Midori)

2 tablespoons fresh lime juice, or more if desired

2 tablespoons super fine sugar

1 cup ripe cantaloupe balls

4 grissini (thin breadsticks)

8 thin slices prosciutto, Serrano, or other mild ham

2 tablespoons creme fraiche, garnish

Mint, for garnishing


  1. In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Taste for acidity, you may add more lime juice here if desired. Place in a pitcher or bowl and refrigerate until well chilled.
  2. In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
  3. Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
  4. To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the creme 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. Garnish with fresh mint springs.
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