Melon Soup

• 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

1. Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute.
2. Then add the mint and yogurt and puree another 1 minute.
3. While pureeing, add the grappa.
4. Transfer the puree to a glass pitcher.
5. Refrigerate.
6. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

crenshaw melons, lemon juice, white sugar, honey, salt, mint leaves, yogurt, grappa, bread, thin

Taken from www.foodnetwork.com/recipes/michael-chiarello/melon-soup-recipe.html (may not work)