2 hr 15 min
15 min
2 hr
8 to 10 cups


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Prosciutto and Melon Soup

Recipe courtesy of Giada De Laurentiis

Melon Baller

Recipe courtesy of Alie Ward and Georgia Hardstark

Melon Sorbet

Recipe courtesy of Alton Brown

Prosciutto and Melon Panino

Recipe courtesy of Giada De Laurentiis

Melon with Strawberries and Raspberries

Recipe courtesy of Laura Calder

Melon Agua Fresca

Recipe courtesy of Aida Mollenkamp

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Green Pea Soup

Recipe courtesy of Ellie Krieger

Cool Cucumber Soup

Recipe courtesy of Ellie Krieger

So Much Pretty Food Here