Yellow watermelon soup

6 Servings

Ingredients

Quantity Ingredient
7½ pounds Watermelon -- yellow-flesh,
Chill
1 cup Raspberries -- chilled
Garnish options--
3 ounces Prosciutto -- thinly sliced
1 bunch Thompson seedless grapes --
Red or green, halved
¼ cup Fresh mint leaves -- minced
¼ cup Carrot -- finely shredded
Orange zest -- long strands

Directions

Cut watermelon into pieces. Trim off rind; discard. Discard seeds. In batches, puree watermelon flesh in a blender or food processor or by hand [1]. Pour into a bowl and set aside in the refrigerator to chill. [2]

Rinse berries, drain, then puree in a blender or processor. Rub puree through a strainer to collect and discard seeds. [2] Optional: Cut prosciutto into very thin shreds. Place shreds in a 10-inch nonstick frying pan over medium-high heat. Stir often until prosciutto is browned and crisp, about 10 minutes. Drain on paper towels until cool.

ASSEMBLY - Pour melon puree equally into 6 or 4 bowls. With a small spoon, dollop raspberry puree in a circle, spacing drops well apart and adding equally small amount to each portion. With the tip of a skewer or small knife, pull through the raspberry dots, drawing them out into swirls through yellow puree. Sprinkle with prosciutto and mint [3] or one-or-more of the other meatless garnishes. (Can serve 8.)

[1] The round, seedless watermelon is first available late-April.

These and other nearly 100%-water melons liquify when processed. Test first: crush by hand. If the strands start to disintegrate, mash by hand. The soup needs some body. [2] May be chilled up to 1 day in advance. [3] Use a fresh herb to splash the soup with some green.

(I've used cilantro and red seedless grapes.) Recipe By : Sunset, September 1994 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

Related recipes