by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures.
1 ripe cantaloupe or pink honeydew
3/4 to 1 cup buttermilk
1 to 2 Tbsp lime juice
1 Tbsp chopped mint
salt and pepper
Garnish of chopped prosciutto
- Peel, seed and cut melon into large pieces. Put in blender with 3/4 cup buttermilk and puree until very smooth adding more buttermilk if required. Add lime juice to taste*, coarsely chopped mint and salt and pepper. Chill and serve garnished with chopped prosciutto.
Cook's Note - *If you’re making this ahead, add lime juice last.