Melon Soup with Prosciutto Breadsticks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 362
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
Ingredients
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
Directions
- 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.
- In a bowl, toss the cantaloupe 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 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.