Here we have a much needed cold soup for hot days, a classic from Spain. Inspired by a recipe from an uprising female chef in Germany, Caroline Autenrieth, published in a online newspaper a few days ago.
Ingredients
100g almonds without skin (Sicily)
400g honeydew/charantais melon
50g white bread (without crust)
1 clove garlic
150ml water
60ml olive oil
30-40ml sherry vinegar or other vinegar
150g ice cubes
salt
Preparation
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Soak the bread in a little bit of water for 15min. Then squeeze the water.
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Put the bread together with the almonds, garlic and a little bit of water in a food-prozessor and mix
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Then add 300g of the melon, the rest is for topping. Also add olive oil, vinegar, salt, rest of the water, ice cubes and mix.
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Put everything in a bowl and then in the fridge for at least 3h, better 6h.
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Serve with cubed cold melon and a bit of olive oil on top.
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P.S
no wonder, was even better on Day 2. I was thinking maybe to serve it with some Pata Negra ham next time. Anyway, this classic from Spain was on my to-cook-list since many years and I am happy that I made it now. New classic at casa Zwick.
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Made this tonight for dinner tomorrow, it’s delicious now so it should be great for tomorrow. Steeping a bit of fresh marjoram in it overnight.
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Feel free to add more water.
I made a double batch of this, and it is not too tasty, which is the first time I’ve felt this way about one of @Martin_Zwick recipes.
I think the cause of this is that I used a honeydew melon that wasn’t very ripe.
Any ideas as to how I can spruce it up?
Oha!
I would add some savory/spicy element like pieces of Serrano or Parma ham on top of the soup. Pata Negra ham would be the perfect choice, but is also very expensive.
Or add some smoky/hot chipotle chilli or drops of Chipotle Tabasco.
Good luck!
I like your ham idea! Thanks
I put in some drops of 150th Anniversary Tabasco sauce (champagne-based, but pretty spicy), and that helped a lot.
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