Yellow Watermelon Soup
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Yield: 6 Servings Ready in 1 hours
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Yellow Watermelon Soup Preparation
Cut watermelon into pieces. Trim off rind; discard. Discard seeds. In batches, puree watermelon flesh in a blender or food processor or by hand . Pour into a bowl and set aside in the refrigerator to chill.  Rinse berries, drain, then puree in a blender or processor. Rub puree through a strainer to collect and discard seeds.  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  or one-or-more of the other meatless garnishes. (Can serve 8.)  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.  May be chilled up to 1 day in advance.  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
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