Servings:
6 servings
Ingredients
- 1 honeydew melon, halved, seeded, peeled, and cut into 1-inch pieces
- 2 can taloupes, halved, seeded, peeled, and cut into 1-inch pieces
- 1/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 tablespoon port wine
- 1 cup mascarpone cheese
- 6 tablespoon prosciutto di parma bits (1 tablespoon per serving)
- 6 tablespoon fresh mint leaves
Preparation
Baking Directions:
Place empty melon halves in the refrigerator to chill while preparing the soup.
In a blender, combine the honeydew and cantaloupe pieces, 1 teaspoon salt, sugar, lemon juice, and port wine, and process until very smooth.
Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.
Ladle the soup into the chilled melon halves.
Garnish each serving with a tablespoon of mascarpone.
Sprinkle the prosciutto bits on the mascarpone, top with a grind of pepper and a mint leaf.
Serve immediately.
