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Melon and sherry soup

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

Ingredients 4
Servings 10
Time 15 minutes plus overnight chilling


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


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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