Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Yellow Watermelon Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

7 1/2 Pound(s) Watermelon, yellow-flesh
1 Cup(s) Raspberries, chilled
Garnish options
3 Ounce(s) Prosciutto, thinly sliced
1 Thompson seedless grapes
Red or green, halved
1/4 Cup(s) Fresh mint leaves, minced
1/4 Cup(s) Carrot, finely shredded
Orange zest, long strands
Cut watermelon into pieces. Trim off rind; discard. Discard seeds.
Inbatches, puree watermelon flesh in a blender or food processor or
byhand [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 pureethrough a strainer to collect and discard seeds. [2]Optional:
Cut prosciutto into very thin shreds. Place shreds in a10-inch nonstick
frying pan over medium-high heat. Stir often untilprosciutto is browned
and crisp, about 10 minutes. Drain on paper towelsuntil cool.ASSEMBLY -
Pour melon puree equally into 6 or 4 bowls. With a smallspoon, dollop
raspberry puree in a circle, spacing drops well apart andadding equally
small amount to each portion. With the tip of a skeweror small knife,
pull through the raspberry dots, drawing them out intoswirls through
yellow puree. Sprinkle with prosciutto and mint [3] orone-or-more of
the other meatless garnishes. (Can serve 8.)[1] The round, seedless
watermelon is first available late-April. Theseand other nearly
100%-water melons liquify when processed. Test first:crush by hand. If
the strands start to disintegrate, mash by hand. Thesoup needs some
body. [2] May be chilled up to 1 day in advance. [3] Usea fresh herb to
splash the soup with some green. (I've used cilantro andred seedless
grapes.)Posted to MC-Recipe Digest V1 #160Date: Fri, 19 Jul 1996
10:35:37 -0700 (PDT)From: PatH <>Recipe By :
Sunset, September 1994

Nutrition (calculated from recipe ingredients)
Calories: 102
Calories From Fat: 25
Total Fat: 2.7g
Cholesterol: 9.9mg
Sodium: 464.9mg
Potassium: 200.7mg
Carbohydrates: 12.7g
Fiber: 3.8g
Sugar: 5.4g
Protein: 6.9g

Scale this recipe to Servings [?]