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Associate.com - Share Your Recipe!

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

Ingredients:
7 1/2 Pound(s) Watermelon, yellow-flesh
Chill
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
Directions:
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 <phannema@wizard.ucr.edu>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


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