Ingredients Jump to Instructions ↓

  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 Mint, for garnishing

Instructions Jump to Ingredients ↑

  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. In a bowl, toss the cantaloupe 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. Garnish with fresh mint springs.


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