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Fennel and grapefruit soup

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Origin of dish:  France
Type of cooking:  No cooking needed
 
Preparation time: 10 minutes
Cooking time: 5 minutes
 
Ingredients (serve 1):

    Per person:
    - 100g raw fennel
    - 1 pink grapefruit

Method:

Wash and dice the fennel and place in your food processor. Add the grapefruit juice and blend for about 30 seconds on a low speed. Taste and season (you might need to add a little salt).

Advice: Variation: all aqueous fruit and veg, like cucumber, tomatoes and melon, are perfect for raw soups. Try melon, tomato and a few drops of balsamic vinegar: really refreshing in hot weather.

© Myriam Gauthier-Moreau / Clea / Mes p'tites gamelles / Editions La Plage

User comments

 
another free recipe every day






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