Preparation

Start by soaking the bread in a little cold water for 10 minutes. In a powerful blender add the almonds, garlic and the squeezed bread, blend until you get a smooth paste. Now slowly add the ice cold water little by little, the vinegar, the salt and at the end the olive oil in a thin stream until you achieve a silky, creamy consistency — somewhere between a soup and a velouté. Taste and adjust the salt and vinegar balance. Pass through a fine strainer for extra smoothness, then chill in the fridge for at least one hour before serving. This soup needs to be very cold, that is the key.

For the garnish, have the grapes halved and the melon already cold from the fridge. Toast thin slices of bread until golden and crispy, then lay the anchovy fillet on top just before serving.

To plate, pour the ajoblanco into a cold deep plate, arrange a few grapes and melon pieces in the centre, finish with a thread of extra virgin olive oil and serve the anchovy toast on the side. This is pure Andalusia in a bowl — simple, ancient and absolutely perfect for the July heat.