Prep. time: 15 minutes
Cooking time: 0
Chilling time: Preferably overnight
 

You can add a few spoonfuls of yogurt to the recipe or serve the soup with a dollop of yogurt or crème fraîche.

1. Halve the melons; reserve one half for garnish.
2. Scoop out the flesh from the melons; process in a blender on the "liquefy" setting with the mint and Port. Refrigerate.
3. Serve in wide-rimmed soup bowls and garnish each one with 2 melon slices and 2 prosciutto slices.