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Minted Watermelon Soup with Ginger Veg CD SP 10mins plus chilling

Serves 4    Cold Vegetarian Fruit Herbs Soup Starter Gluten Wheat Dairy Free Eggless

Ingredients
675g/1˝ lb Watermelon, peeled, seeded and cut into chunks
2 tbsp Lemon Juice
2 tbsp Freshly chopped Mint
1 tbsp Sugar
90ml/3fl.oz. White Wine
2.5cm/1-inch Fresh Root Ginger thinly sliced
Mint sprigs to garnish

Instructions

1. Place all the ingredients except the ginger in a blender or food processor and process until very smooth.

2. Transfer to a large bowl, add the ginger slices and chill for several hours.

To serve - Remove the ginger slices, transfer to individual serving bowls and garnish with mint sprigs.

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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