| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 328 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 580 mg |
Reviews
Very nice on another 100 degree day! I used my immersion blender in a big bowl to puree and it worked great. I used half the amount of sugar, next time will skip altogether. This recipe is a keeper!
The quantities for the soup are really large; I quartered it for 2 people. If you do follow the quantities exactly be aware you’ll have some pre-active time figuring out where to put batches of pureed melon, and then how to incorporate it all to blend the remaining ingredients. I don’t know where MC buys his blenders, but to put 2 melons worth in it must be pretty darn HUGE! Tasty stuff though; great for a summer afternoon.