Saturday, July 31, 2010
1 lime, zest and juice
1 cup Crispin Cider
4 slices Proscuitto de Parma, diced or in strips
Zest lime and set aside. Put melon cubes in blender with lime juice. Purée
and add Crispin until it gets to the consistency that you want. Chill.
To serve, pour into bowls top with lime zest and prosciutto (strips look
pretty but diced proscuitto is easier to eat) and serve.
*the soup will only be as good as the melon so choose a ripe melon. If it is
a little bland you could use limeade concentrate to sweeten and add a little
Recipe from: Summer Cooking with Kathleen Roberts