Ajoblanco de melón al Vinagre by Pedro Ximénez
As a general rule, soups and creams are related to winter because it is a good way to warm up. But this reductionist approach is a big mistake since the range of cold soups that we can enjoy at this time is huge and varied. So sweating should not make us abandon the good habit of including in our weekly diet several of these potions that contain large amounts of vitamins, minerals and fiber, among other pile of super-healthy nutrients.
We can elaborate them by combining different types of fruits, vegetables, nuts, seeds, vegetable oils, prepare them raw, cooked … From the traditional Andalusian gazpacho or the classic vichyssoise, to the current detox juices, through renewed versions of dishes as traditional as the ajoblanco that I bring to you today. The time has come to enjoy taking care of yourself! Bon appetit!
Cut the melon, clean it of pipes and chop it. Put it together with the rest of the ingredients, except in oil, in the kitchen robot and crush until you get a very fine cream. With the blender running, gradually add the oil so that the cream is emulsified as if it were a mayonnaise. Transfer to a container, cover it and put it in the refrigerator until it is very cold. Serve with a splash of vinegar, a little oil and some mint leaves. If you are not vegetarian and want to add a bit more flavor, the salty touch provided by some ham shavings or salmon roe is delicious.
1 Galia type melon (approximately 1 kg)
150 gr raw peeled almonds
3 garlic cloves
70 gr of extra virgin olive oil Word in Love by Naturvie
30 gr of vinegar Pedro Ximénez Naturvie
1 teaspoon salt
1 pinch of ground black pepper
By Ana Aledo, Gastrónoma de ComerezaAna, for Naturvie.