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Minted Watermelon Soup
5 1/2 - 6 pound watermelon (to make 5 cups of puree)
1 1/2 c Buttermilk
3 T Chopped fresh mint leaves
Small pieces of watermelon and fresh mint leaves for garnish Puree the watermelon in a food processor fitted with a steel chopping blade or pass it through a food mill. This should be done in batches. Transfer the puree to a large bowl and stir in the buttermilk and chopped mint. Refrigerate the soup for at least 2 hours. Pour the soup into the melon tureen, if desired. Or serve in chilled bowls with a couple of tiny pieces of melon in the center and a mint leaf alongside.
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