A classic cold soup in which we change the traditional accompaniment of grapes for a few cubes of melon, which also offer a delicious contrast with the texture and taste of almonds. If it is going to be kept in the fridge for a long time, the ideal is to do it in a closed container and stir it well before serving, to recover the emulsion. It is also important to take into account that, with the rest, both the power of the garlic and the acidity will increase.
Productos con los que prepararla
Ingredients
- 200 g of raw peeled almonds
- 1 large garlic clove without the germ (or to taste)
- 75 g breadcrumbs
- 1 tablespoon of sherry vinegar (15 ml, or to taste)
- 100 ml of olive oil
- 650 ml very cold water
- Salt to taste
- 200 g of melon for decoration
Instructions
- Soak the 75 g of breadcrumbs in the 650 ml of cold water in the fridge for about 15 minutes (or longer if the crumb is very hard).
- Place the blade accessory in the Chefbot. Add the 650 ml of very cold water, the breadcrumb, the clove of garlic, the 15 ml of sherry vinegar and salt to taste. Set for 2 minutes at speed 10 and close.
- When the cycle is complete, program 1 more minute at speed 8, letting the oil fall through the steam outlet cap to emulsify.
- Open the Chefbot, test and, if necessary, rectify the salt or vinegar. If it is rectified, program 10 seconds at speed 6 to mix well and close the glass. Serve with the diced melon (and, if desired, a few drops of oil for decoration).