Name: Yellow Watermelon Soup
Ingredients: 7 1/2 lb Watermelon -- yellow-flesh,; Chill; 1 c Raspberries -- chilled; Garnish options--; 3 oz Prosciutto -- thinly sliced; 1 bn Thompson seedless grapes --; Red or green, halved; 1/4 c Fresh mint leaves -- minced; 1/4 c Carrot -- finely shredded; Orange zest -- long strands

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Grains		Appetizers, Soups & ste	6	Servings

INGREDIENTS

7 1/2	lb	Watermelon — yellow-flesh,
		Chill
1	c	Raspberries — chilled
		Garnish options–
3	oz	Prosciutto — thinly sliced
1	bn	Thompson seedless grapes —
		Red or green, halved
1/4	c	Fresh mint leaves — minced
1/4	c	Carrot — finely shredded
		Orange zest — long strands

INSTRUCTIONS

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.)
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 10:35:37 -0700 (PDT)
From: PatH <[email protected]>
Recipe By     : Sunset, September 1994

A Message from our Provider:

“We simply prepare ourselves. God fills us.”