Melon Soup
- Level: Easy
- Yield: 8 to 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 328
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 580
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
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.