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