MELON COLD CREAM
• 1 toad skin melon
• 1 large onion
• 1 natural yogurt
• 125 ml liquid cream
• 500 ml chicken broth
Finely chop the onions and poach them without browning them in a frying pan with extra virgin olive oil. As soon as they become transparent, add the chicken broth and then the chopped melon. Let it cook for about 25 minutes.
Grind with the mixer and add the yogurt and cream, mixing well until you get a creamy and smooth soup.
Reserve it in cold until the moment of consuming.