1 honeydew melon, cut in half, seeded, and scooped out, and cut
into 1-inch piece, reserving the empty melon halves
2 cantaloupes, cut in half, seeded, and scooped out, and cut into
1-inch pieces reserving the empty cantaloupe halves
Salt and freshly ground black pepper to taste
1 teaspoon granulated sugar or season according to taste
½ cup fresh lemon juice
3 tablespoons port wine
1 cup mascarpone cheese
6 tablespoons Prosciutto di Parma bits (1 tablespoon per serving)
6 fresh mint leaves
Place Prosciutto under broiler and cook until crisp, about 4 to 5
minutes, and then set aside. When cool, dice into small bits.
Place empty cantaloupe and honeydew 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