-
1. Half fill a cup or glass with Jamón Joselito liquid consomme and set in the fridge for 3 hours.
2. Peel and deseed the melon.
3. Combine the melon pulp and the mint in a blender and then pass through a sieve.
4. Once the gelatin has set in the glass, fill the remainder of the glass with the melon soup.
5. Serve with Joselito ham shavings over the soup.
-
