A classic cold soup in which we change the traditional accompaniment of grapes for some melon cubes, which also offer a delicious contrast with the texture and flavour of the almonds. If it’s to be kept in the fridge for a long time, it should ideally be kept in a closed container and stirred well before serving to recover the emulsion. It’s also important to note that, with rest, both the strength of the garlic and the acidity will rise.
Productos con los que prepararla
Ingredients
- 200 g raw peeled almonds
- 1 large clove of garlic without the germ (or to taste)
- 75 g breadcrumbs
- 1 tbsp sherry vinegar (15 ml, or to taste)
- 100 ml olive oil
- 650 ml very cold water
- Salt to taste
- 200 g melon for garnish
Instructions
- Open the lid of the blender jar.
- Add the 650 ml of very cold water, the breadcrumbs, the clove of garlic, the 15 ml of sherry vinegar and salt to taste. Close the lid and beat for 2 minutes at maximum speed. When the cycle is finished, continue beating for a further 1 minute at speed 1, allowing the oil to drip through the filler cap to emulsify.
- Open the blender, taste and, if you need to, adjust the salt or vinegar. If necessary, set to 10 seconds on maximum speed – to mix well – and close the jar. Serve with the diced melon (and, if you want, a few drops of oil for garnish).