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Ajoblanco with melon

Yields4 ServingsPrep Time5 minsCook Time0 minTotal Time5 mins

 200 g of peeled raw almonds
 1 clove of garlic
 100 g of breadcrumbs from the day before
 30 ml of sherry vinegar
 800 ml of cold water
 2 slices of melon
 70 ml of extra virgin olive oil (EVOO)
 Salt
1

Soak the bread in cold water for a few minutes.

2

Blend the bread, water, almonds, garlic, vinegar and salt until the mixture is smooth.

3

Without stopping mixing, add the EVOO little by little so that it emulsifies.

4

Reserve in the refrigerator and serve very cold accompanied by some melon cubes.

Nutrition Facts

Servings 0