Ajo Blanco with Cantaloupe Melon and Mint
By OcadoLife
Published on 18 July 2025
In her Ajo Blanco with Cantaloupe Melon and Mint, chef and head of Ottolenghi Test Kitchen Milli Taylor takes the classic chilled Spanish soup up a gear. The sweet melon topping brings a deliciously refreshing contrast to the soup’s nutty creaminess – a fabulous way to cool down on a hot day. For another fresh idea, try sweet and juicy tomatoes on top.
Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 100g flaked almonds (plain not toasted)
- 90g day-old white bread, torn into pieces
- 1 garlic clove
- 70ml extra-virgin olive oil, plus a few drizzles
- 2 tsp sea salt
- ¼ cantaloupe melon, cut into wedges, then 5mm-thick slices
- 6 drizzles of balsamic glaze
- 2 mint sprigs, larger leaves shredded
Method
Step 1
Put the almonds, bread, garlic, olive oil and salt into a blender. Add 300ml ice-cold water and blitz until smooth. Leave to sit for a few mins.Step 2
Add 50ml water to the blender and blitz again until smooth – you want the consistency of single cream, so add a splash more water at a time until you get there. Chill until ready to serve.Step 3
Pour the ajo blanco into small bowls and top with one or two melon slices. Drizzle with a little balsamic glaze and olive oil, then scatter over the mint and serve immediately.