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

Ingredients

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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