Melon Soup

Name: Melon Soup
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 8 to 10 cups
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

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Summer Surplus Celebration

Melon Soup

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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

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.