Melon Soup with Prosciutto Breadsticks

  0.0 – 0 reviews  • Pork
Level: Easy
Total: 1 hr 30 min
Prep: 30 min
Inactive: 1 hr
Yield: 4 servings

Ingredients

  1. 1 ripe honeydew melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups)
  2. 1/2 cup chopped fresh mint
  3. 3 tablespoons melon liqueur (recommended: Midori)
  4. 2 tablespoons fresh lime juice, or more if desired
  5. 2 tablespoons super fine sugar
  6. 1 cup ripe cantaloupe balls
  7. 4 grissini (thin breadsticks)
  8. 8 thin slices prosciutto, Serrano, or other mild ham
  9. 2 tablespoons creme fraiche, garnish
  10. Mint, for garnishing

Instructions

  1. In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Taste for acidity, you may add more lime juice here if desired. Place in a pitcher or bowl and refrigerate until well chilled.
  2. In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
  3. Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
  4. To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve. Garnish with fresh mint springs.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 187
Total Fat 4 g
Saturated Fat 2 g
Carbohydrates 27 g
Dietary Fiber 2 g
Sugar 23 g
Protein 6 g
Cholesterol 20 mg
Sodium 362 mg

 

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