| 1 | Recipe by: sunset, september 1994 preparation time: 0:15 cut watermelon into pieces. |
| 2 | Trim off rind; discard. |
| 3 | Discard seeds. |
| 4 | In batches, puree watermelon flesh in a blender or food processor or by hand [1]. |
| 5 | Pour into a bowl and set aside in the refrigerator to chill. |
| 6 | [2] |
| 7 | rinse berries, drain, then puree in a blender or processor. |
| 8 | Rub puree through a strainer to collect and discard seeds. |
| 9 | [2] |
| 10 | optional: cut prosciutto into very thin shreds. |
| 11 | Place shreds in a 10-inch nonstick frying pan over medium-high heat. |
| 12 | Stir often until prosciutto is browned and crisp, about 10 minutes. |
| 13 | Drain on paper towels until cool. |
| 14 | assembly - pour melon puree equally into 6 or 4 bowls. |
| 15 | With a small spoon, dollop raspberry puree in a circle, spacing drops well apart and adding equally small amount to each portion. |
| 16 | With the tip of a skewer or small knife, pull through the raspberry dots, drawing them out into swirls through yellow puree. |
| 17 | Sprinkle with prosciutto and mint [3] or one-or-more of the other meatless garnishes. |
| 18 | (can serve 8). |
| 19 | [1] the round, seedless watermelon is first available late-april. |
| 20 | These and other nearly 100%-water melons liquify when processed. |
| 21 | Test first: crush by hand. |
| 22 | If the strands start to disintegrate, mash by hand. |
| 23 | The soup needs some body. |
| 24 | [2] may be chilled up to 1 day in advance. |
| 25 | [3] use a fresh herb to splash the soup with some green. |
| 26 | (i"ve used cilantro and red seedless grapes). |
