- 1 can anchovies in olive oil
- 250 g melon
- Still mineral water
- Sunflower oil
- 1 vanilla sheath
- Black pepper
Open the vanilla sheath and put it into 100 ml of sunflower oil in a small saucepan. Warm up the oil on a very low heat for 10 minutes approximately, not exceeding 80ºC. Set aside.
Crush the melon with 100 ml. of mineral water, two anchovies, a pinch of pepper and a pinch of salt. Strain the mixture and set aside.
Pour the cold melon soup into a wide-mouth cup and place the anchovies in olive oil slightly drained in the centre. Sprinkle some drops of the vanilla oil before serving.