RELIEF UNDER A SPANISH SUN — AJO BLANCO

Ajo blanco, which literally translates as white garlic, is the cousin of gazpacho. It is just as refreshing and cleansing as its red relative. This dish is traditionally served with a baked potato and other small bites. You could serve it with chilled melon wrapped in cured meats. Nothing could be better than sitting on the coast of Malaga in the hot Spanish sun, sipping this beautifully chilled soup. Take me back to España!

PREPARATION TIME: 15 MINUTES (PLUS 3 HOURS CHILLING TIME AND OVERNIGHT SOAKING)

SERVES: 4 AS AN ENTREE OR ABOUT 15 SHOT GLASSES FOR AMUSE-BOUCHE

WHAT’S IN IT?

140 g (5 oz) blanched almonds, soaked overnight in 150 ml (5 fl oz) milk

125 g (4¹/₂ oz) day-old sourdough bread, crust removed

¹/₂ clove garlic

50 ml (1¹/₂ fl oz) extra virgin olive oil

500 ml (17 fl oz/2 cups) chilled water

1 tablespoon sherry vinegar, or to taste

3 teaspoons sea salt

freshly ground white pepper

¹/₄ honeydew melon, balled

almond oil, for drizzling (see note)

PUTTING IT ALL TOGETHER:

1.   Drain the almonds and discard the milk. Place the almonds, bread, garlic, olive oil and water in food processor or blender and process until smooth. Strain through a fine mesh sieve, then season to taste with sherry vinegar, sea salt and freshly ground white pepper. Transfer to a bowl, cover and refrigerate until well chilled.

2.   Ladle the chilled soup into small bowls or shot glasses. Add a few small balls of melon and a drop or two of almond oil and serve immediately.

NOTES:

• Prepare 2 hours before serving as it must be super chilled.
• Almond oil can be found at health food stores and speciality shops.