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Melon Soup with Prosciutto

Melon Soup with Prosciutto

We’re overrun with canteloupe melon lately, and I have been eating it for breakfast and dessert daily. I decided to finish up the last of it by making a quick, cold soup for dinner. I got the idea for the recipe from the appetizer I make, melon squares wrapped with a thin slice of prosciutto ham.  A nice light meal might also include a salad and a piece of good crusty bread.

I was thinking you could also serve this soup in a super cold shot glass, as an amuse-bouche, with a skewered piece of ham on a toothpick laid across the top of the glass.


  • About 4 cups melon, cut up into chunks
  • 2 cups plain yogurt, or fat free sour cream
  • 1 tbsp chopped fresh ginger (or 1 tsp dry)
  • juice of 1/2 lemon
  • juice of 1 small orange
  • 1/3 cup chopped white onion
  • dash of salt
  • a few pieces of prosciutto (salty cured ham, thinly sliced)
  • few leaves of fresh herbs – mint, basil or parsley for garnish
Mint in the garden, visited by a Monarch Butterfly


  1. Blend the melon, ginger, onion, sour cream, juices and salt together in a food processor until smooth
  2. Refrigerate for 1-2 hrs
  3. Pour into bowls, garnish with ham and leaves
  4. Serve and enjoy
Fresh from the garden onions
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