Ingredients (4 people): For the ajoblanco: • 80 g of peeled raw almonds • 100 g of breadcrumbs • 2 cloves of garlic • 10 ml of vinegar • 80 ml of olive oil • 1 pinch of salt For the sorbet: • 800 g of cantaloupe melon • 50 g of sugar • 1 lemon To decorate: • 1 cucumber • Some basil or mint leaves Preparation: 1. Prepare the sorbet. Remove the rind from the melon and remove any seeds it may have. Take 4 balls of the pulp, with the help of the special utensil, and store them in the fridge. Dice the remaining melon. Put the sugar in a saucepan, add 50 ml of water and bring to a boil. Cook until the sugar dissolves, remove this syrup from the heat and let cool. Cut the lemon in half, squeeze it and strain the juice. Crush the melon cubes in the blender glass, add the prepared syrup and the lemon juice, and mix until integrated. Pour this preparation into a metal container with low walls and freeze for at least 3 hours. Take the sherbet out of the freezer, let it soften a bit and crush it to break up the ice crystals. Freeze the sorbet for 1 more hour, crush it once more and leave it in the freezer until serving time. 2. Place the breadcrumbs for the ajoblanco in a bowl and pour 100 ml of water over it, in a thread. Do not overdo adding more water, the bread must absorb just enough so that it softens without crumbling. Preheat the oven to 180°. Spread the almonds on the plate and toast them for 5-6 minutes in the oven. Remove them and place them in the blender glass, along with the peeled garlic, and grind. Add the soaked breadcrumbs, vinegar, oil and salt, and blend once more until smooth. Pour in 400 ml of very cold water and continue beating; Adjust salt if necessary and leave to rest in the fridge for a minimum of 2 hours. 3. Wash the cucumber and cut it into small cubes. Divide the ajoblanco into 4 tall glasses, along with the sorbet, the diced cucumber and the reserved melon balls. Decorate with basil, or mint, washed and serve.
