Melon and sherry soup

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10 servings Prep: 15 mins
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Fruit

By Food24 November 03 2009
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Ingredients (4)

2.00 watermelon
500.00 ml cream
125.00 ml sherry
0.00 fresh mint — handful
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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.



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