Soups and Stews

Melon Soup

• Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
• 1/4 cup lemon juice
• 1/4 cup white sugar
• 3/4 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.