Melon Soup

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Yield: 8 to 10 cups
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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


  1. 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.