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. (Ive 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 Recipe By : Sunset, September 1994