Yellow watermelon soup

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