• 15 min
• 10 serving

Ingredients

- 50 ml Andorinha Organic Extra Virgin Olive Oil
- 100 g onions, boiled
- 4 garlic cloves, boiled
- 500 g peeled melon (rockmelon is an option)
- 300 g peeled tomatoes, diced
- 50 ml of white wine vinegar
- 200 g ice, chopped
- Fleur de sel
- Black pepper
For the dressing, parsley-infused olive oil:
- 100 ml Andorinha Organic Extra Virgin Olive Oil
- 90 g parsley
- Sea salt

METHOD

Put all the ingredients in a blender and emulsify to obtain a homogeneous cream.
Season with sea salt and ground pepper.
Serve it chilled!
You can dress it with parsley-infused olive oil:
Choose the tenderest parsley leaves and cook in boiling water.
Cool immediately afterwards in ice water and drain well.
Then, emulsify in a mixer with Andorinha Organic Extra Virgin Olive Oil.