Melon and sherry soup

Recipe from: 12/11/2003 12:00:00 AM

Ingredients 4
Servings 10
Time 15 minutes plus overnight chilling

Ingredients

  • 2
    large, ripe fragrant melons
  • 500
    ml
    cream
  • 125
    ml
    sherry
  • handful fresh mint leaves
 

Method

 
Peel and seed the melons.
Purée the flesh in a food processor or blender and mix with the cream and sherry.
Add the mint leaves so the flavour can develop. Chill overnight.
The next day, remove the mint leaves and serve in soup bowls.
Garnish with fresh mint leaves.
 

Read more on: soup  |  fruit
 

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