1 l watermelon juice
100 g onion
1 tablespoon flour
2 dl dry vermouth
Jabugo ham, very finely sliced
30 g butter
1/4 watermelon
Salt
Pepper

Melt the butter and sauté the finely cut onion until translucent. Powder with the flour and make a roux, pour the dry vermouth and then 1 l watermelon juice over it. Simmer for 15 minutes. Beat with a whisk. Allow to cool and season. Add balls of watermelon on top together with the ham shavings. Serve very cold.