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ajoblanco of xufa with melon and crunchy iberian ham

If you cannot find xufa you can prepare this soup with almonds!

ingredients for 4 servings (cost about 2,5 € pp)
  • 250 g xufa (tiger nut)
  • 200 g stale bread, better from crumb
  • Salt
  • 2 medium garlic cloves, finely minced
  • 2-4 tbsp first quality vinegar
  • 100 ml sunflower oil
  • 1 melon Cantaloupe
  • 2 slices jamón ibérico
  • Fresh rosemary

Xufa (or tiger nut) is a tuber, very common in the “Valencian countries”. This very hard and strange nut gives us the magnificent and very refreshing local drink, called orxata. We learn how to process xufa here .

After preparing an orxata WITHOUT SUGAR OR HONEY with 250g of xufa, we finely chop the bread to very small crumbs (as small possible), we put them into the xufa “milk” with the garlic and we let them soak for at least 6 hours (better overnight) INSIDE THE REFRIGERATOR.

Once this time has passed, we add the vinegar, the sunflower oil and we check the salt. We stir well, we pass them through the chinois and we put our soup in the fridge, until we serve it.

At that time we cut balls of melon and we gently fry the jamón till the point we can break it to very small pieces. We also cut fresh rosemary (if its leaves are tender) into tiny pieces.

We plate and serve.


Published in SOUPS