Melon ajoblanco with crispy ham recipe

recipe white garlic melon melon ham



Ready in


Ideal for



  • Raw almonds, skinless, 100 g
  • Extra Virgin Olive Oil AOVE 3 tbsp.
  • 1 clove of garlic without germ and blanched in hot water
  • Dry white wine vinegar, 2 tbsp.
  • Melon piel de sapo 500g. Set aside 8 balls
  • Bread crumbs, 50 g
  • Salt
  • White pepper
  • 4 slices of serrano ham
  • Ham shavings, 100 g
  • Balsamic vinegar 1 tablespoon
  • Toasted slivered almonds, 3 tbsp.

Step by step instructions for ajoblanco de melon with crispy ham recipe

Step 1

Soak the raw almonds for 24 hours.

Step 2

In a blender, add the tender almonds, garlic, wine vinegar, melon, bread crumbs, salt and pepper. Blend at maximum speed until a fine cream without chunks is obtained.

Step 3

Change the speed to medium and add the olive oil slowly to emulsify it with the gazpacho. Check that the result is well blended and emulsified and chill in the refrigerator for at least a couple of hours.

Step 4

Separately, with a little oil, toast the ham shavings to make them crispy, without burning them.

Step 5

Assemble the bowls with the gazpacho. Sprinkle the toasted ham shavings and decorate with the melon balls, the toasted almond slices and the drops of balsamic vinegar.