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  Yellow Watermelon Soup
  Category: Soups
  Author: LarryC
  Date: 8/25/2009 9:39:08 AM
  Hits: 103
Rating:rating: (5)(5)
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

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