Melon Soup with Prosciutto Breadsticks

• 1 cantaloupe melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 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 creme fraiche, for garnish

1. In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar.
2. Place in a pitcher or bowl and refrigerate until well chilled.
3. In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
4. Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
5. To serve, ladle the soup into 4 shallow bowls.
6. Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl.
7. Arrange 2 breadsticks on the rim of each bowl, and serve.

cantaloupe, fresh mint, midori liqueur, lime juice, sugar, honeydew balls, breadsticks, serrano, creme fraiche

Taken from www.foodnetwork.com/recipes/emeril-lagasse/melon-soup-with-prosciutto-breadsticks-recipe.html (may not work)