A refreshing option for a healthy and delicious starter or as part of an easy dinner.

Put the melon pieces with a glass of cava, lemon juice and sugar in a food processor and blend until it’s smooth.
Just taste and add sugar and /or lemon to taste.
Leave in refrigerator at least 2 hours before serving.
Bring the sherry, sherry vinegar and sugar to a boil in a saucepan and boil quietly.
The syrup should be liquid at room temperature.
Before serving;
Stir the second glass of cava through the cold melon soup and divide among 4 plates.
Gently create circles of syrup with a spoon into the soup.
Finally sprinkle the almonds over the soup.

Enjoy it!
Chef Paul Geelhoed, Rossio restaurant