Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 cup | tomato juice |
| 2.00 cup | watermelon juice |
| 2.00 ounce | pineapple juice |
| 1 | juice of two lemons |
| 1 | juice of three oranges |
| 1 | honey to sweeten |
| ½ cup | brunoise melon |
| ½ cup | bruonise cantaloupe |
| ½ cup | brunoise mangos |
| ½ cup | brunoise papaya |
| ½ cup | brunoise pineapple |
| ½ cup | brunoise peaches |
| ¼ cup | brunoise carrots; blanched |
| ¼ cup | brunoise celery |
| 1.00 cup | ditalini pasta; cooked al dente |
| ½ cup | chiffonade of mint |
In a mixing bowl, whisk the tomato juice, watermelon juice, pineapple juice, lemon juice and orange juice together. Sweeten the liquid with honey. Chill the liquid for 2 hours. In a mixing bowl, toss the remaining ingredients together. Ladle the liquid into a shallow bowl.
Garnish the soup with the fruit mixture. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2353 broadcast 07-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-04-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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