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Yellow Watermelon Soup



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Yellow Watermelon Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.)

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

Serves:

6 Servings

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