Ajo blanco (almond soup) with melon
Prep: 30 Minutes Level: Easy
Cook: 3 hours Serves: 4
Cook: 3 hours Serves: 4
Ingredients
60g crustless, day-old white bread, in rough pieces
750ml water
275g blanched whole almonds
1 garlic clove, chopped
12 tbsp extra virgin olive oil
3 tbsp sherry vinegar, or to taste
Salt
¼ melon, (kharbouza, cantaloupe or honeydew) deseeded and cubed
60g crustless, day-old white bread, in rough pieces
750ml water
275g blanched whole almonds
1 garlic clove, chopped
12 tbsp extra virgin olive oil
3 tbsp sherry vinegar, or to taste
Salt
¼ melon, (kharbouza, cantaloupe or honeydew) deseeded and cubed
Preparation
Soak the bread in the water for around 15 minutes until the pieces are soggy, then put the softened bread and the water in a food processor with the almonds, garlic and olive oil and blitz until smooth.
Season to taste with sherry vinegar and salt.
Soak the bread in the water for around 15 minutes until the pieces are soggy, then put the softened bread and the water in a food processor with the almonds, garlic and olive oil and blitz until smooth.
Season to taste with sherry vinegar and salt.
Transfer to a lidded container and refrigerate until the soup is well chilled; this will take 2-3 hours.
Chill the melon cubes at the same time.
Give the soup a stir and adjust the seasoning if necessary. Ladle into soup bowls and divide the melon cubes between them. Drizzle with a little olive oil.
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