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Melon Soup With Prosciutto Breadsticks


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  • 1 cantaloupe melon - (abt 3 lbs) inner flesh cut
  • into 1" pieces (abt 5 cups)
  • 1/2 cup chopped fresh mint
  • 3 tablespoons Midori liqueur (or Absolut mandarin vodka)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons super fine sugar
  • 1 cup honeydew balls
  • 4 breadsticks
  • 8 thin slices prosciutto, Serrano, or other mild ham
  • 2 tablespoons crème fraiche for garnish


Servings 4


Step 1

In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Place in a pitcher or bowl and refrigerate until well chilled.

In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.

Cut each breadstick in half crosswise and wrap each piece with a slice of ham.

To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the crème 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.

This recipe yields 4 servings.

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