Yellow Watermelon Soup

Category : Soups

Author : LarryC

Hits : 4026

Rating :

(3.67)

Date : 25/08/2009

Ingredients:

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

Instructions:

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

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