Category : Soups
Author : LarryC
Hits : 3679
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Date : 25/08/2009
7 1/2 lb Watermelon -- yellow-flesh, Chill 1 cup Raspberries -- chilled Garnish options-- 3 oz. Prosciutto -- thinly sliced 1 bn Thompson seedless grapes -- Red or green, halved 1/4 cup Fresh mint leaves -- minced 1/4 cup Carrot -- finely shredded Orange zest -- long strands
1. Cut watermelon into pieces. Trim off rind; discard. Discard seeds. In batches, puree watermelon flesh in a blender or food processor or by hand. 2. Pour into a bowl and set aside in the refrigerator to chill.3. Rinse berries, drain, then puree in a blender or processor. Rub puree through a strainer to collect and discard seeds.4. Optional: Cut prosciutto into very thin shreds. Place shreds in a 10-inch nonstick frying pan over medium-high heat.5. 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 or one-or-more of the other meatless garnishes. Serves 8 Test first: crus
Broccoli Season
Broccoli is available year-round from California, and available from Washington from June through October.
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