American melon cocktail

Cut in half horizontally 2 melons.

Eliminated in the Middle seeds and filaments and, using a very sharp knife, remove the pulp so that you get from each melon 2 cups you will use as containers.

Put them on a plate and let rest in refrigerator for about an hour.

Meanwhile, completely remove the Peel in third half, cut melon, rid them from seeds and with the help of a rounded scoop the pulp made from many small balls, which lay in a salad bowl.

Pass through a sieve the pulp obtained from the first two melons, place in a bowl with the orange juice, brandy, ketchup sauce, paprika and a pinch of salt, reshot a lot of good, and this sauce seasoned with the melon balls.

Cover the bowl and leave it in the refrigerator for about 1/2 hour.

Remove from the refrigerator melon rinds, place in 4 small cups on a plate and fill with well seasoned balls with the sauce.

Serve well chilled.

This preparation is widespread in the United States.

In Italy the matching of these flavors, and especially the presence of ketchup sauce, can be rather unusual.

Therefore you should not exceed this sauce because its strong aroma can undo the delicate taste of the melon.

If you prefer you can line the glass cups, once cool, made with fresh lettuce leaves.