Melon Soup with Prosciutto Breadsticks

1. 1

   In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar.

2. 2

   Place in a pitcher or bowl and refrigerate until well chilled.

3. 3

   In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.

4. 4

   Cut each breadstick in half crosswise and wrap each piece with a slice of ham.

5. 5

   To serve, ladle the soup into 4 shallow bowls.

6. 6

   Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl.

7. 7

   Arrange 2 breadsticks on the rim of each bowl, and serve.

* Per serving · 4 servings · Values may vary.