• 800 g chopped peeled Piel de sapo melon
  • 2 glasses of white wine
  • Juice of 2 lemons
  • 80 g icing sugar
  • 1dl medium sherry
  • 1 cup sherry vinegar
  • 75g sugar
  • 100 g slivered almonds

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

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

Total votes: 408


Place the melon pieces and a glass of wine, lemon juice and sugar in a food processor and blend until smooth.  Taste and add sugar and /or lemon. Leave in refrigerator at least 2 hours before serving. Bring the sherry, sherry vinegar and sugar to a boil in a saucepan and simmer. The syrup should be liquid at room temperature.

Before serving, stir the second glass of wine 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!

Tips from the author

This salad is shared by Chef Paul Geelhoed, Rossio restaurant, Delft, The Netherlands. It will serve 4 people as a starter.

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