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Ingredients: - 1 can anchovies in olive oil - 250 g melon - Still mineral water - Sunflower oil - 1 vanilla sheath - Black pepper - Salt
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| Preparation: 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. |
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