1 ripe Tuscan melon
1/3 C sweet dessert wine (I like Muscat)
1 small shallot
Salt and pepper
2 T fresh mint, julienned
3 slices of prosciutto, julienned
Cut the rind off the melon, discard the seeds and cut into one-inch pieces. Place the melon, wine, and shallot in a blender or food processor and process until pureed. Add water if the soup is too thick. Season to taste with salt and pepper. Place soup in the fridge until well chilled (two hours is good). When ready to serve pour soup into bowls and garnish with prosciutto and mint. The soup may separate while chilling, just mix it up and it will be good to use.
Serves 4-6
