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Chilled Watermelon Soup

Posted By Allergic Living On 2012/09/12 @ 10:38 am In Appetizers,Eggs,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soups,Soups,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

[1]Serves 6-8

Free of: All top allergens and gluten-free

Chef’s Note: Super light, refreshing and easy to make. Serve as a soup or as a glass of tonic between courses.

Ingredients

  • 1 medium, seedless watermelon, peeled with a large knife and cubed
  • 1/2 cup (125 mL) fresh mint, torn
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 tbsp (30 mL) fresh ginger, minced
  • 2 tbsp (30 mL) sugar
  • 2 cups (475 mL) apple juice
  • Pinch salt and pepper

Method

  1. In a large bowl, stir all ingredients together.
  2. Pour into a blender in batches, pulsing mixture until smooth.
  3. Strain soup through a fine sieve. Chill for at least one hour in fridge.
  4. Serve soup in chilled soup bowls or glasses.

If you like this recipe, try the Avocado & Cucumber Soup [2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe online, click here [3].

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[1] Image: http://allergicliving.com/wp-content/uploads/2012/09/Watermelon-and-Avocado-Soups.jpg

[2] Avocado & Cucumber Soup: http://allergicliving.com/index.php/2010/07/02/soup-avocado-cucumber/

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