Melon Soup

Ingredients

• 2  crenshaw melons roughly chopped
• 10  crostini bread sticks 
• 2 tablespoons mint leaves fresh
• 3 tablespoons grappa 
• 0.8 cup honey 
• 0.3 cup juice of lemon 
• 10 slices pancetta thin
• 8 servings gray salt 
• 0.3 cup sugar white
• 1 cup yogurt 

Equipment

• blender

Directions

1. 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.
2. Transfer the puree to a glass pitcher. Refrigerate.
3. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.