Melon Soup

Online Only addedMay 2008

• Crenshaw melons, roughly chopped into 1 to 1½-inch cubes
• ¼ cup lemon juice
• ¼ cup white sugar
• ¾ cups 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.
2. Then add the mint and yogurt and puree another 1 minute.
3. While pureeing, add the grappa. Transfer the puree to a glass pitcher.
4. Refrigerate.
5. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup’s sweet flavors.