INGREDIENTS

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 <phannema@wizard.ucr.edu>
Recipe By     : Sunset, September 1994

A Message from our Provider:

“We simply prepare ourselves. God fills us.”