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Cherimoya ajoblanco (almond and garlic cold soup), Lustau East India Solera and essence of orange and lemon


For the ajoblanco
Place the almonds, water and bread in a plastic container for 24 hours then blend in the Thermomix and dress with salt, extra virgin olive oil and Sherry vinegar. Strain through a fine chinois and set aside.

For the cherimoya ajoblanco
Mix the ajoblanco with the cherimoya flesh for a few minutes in the Thermomix. Strain through a fine strainer. Chill.

For the Lustau East India Solera granite
Pour the Sherry into a shallow pan so that it reaches about 1 cm (1/2 in) up the side and place in the freezer at -20ºC / -4ºF.

For the essence of orange and lemon
Carefully peel the orange and the lemon, removing any pith. Arrange on sulfur paper on a pan and place in the oven at 100ºC / 212ºF for approximately 1 hour until dried out. Leave to cool then crush in a coffee grinder. Keep in a dry place.

Spanish recipe: Cherimoya ajoblanco, Lustau East India Solera and essence of orange and lemon. Photo by: Toya Legido/©ICEX.


Serve the cherimoya ajoblanco in a bowl. Scrape the frozen Sherry with a fork and sprinkle the scrapings over the top. Finally, sprinkle with the orange and lemon essence.

Chef's Remark:

"Ajoblanco, the typical cold soup from Málaga (Andalusia), is generally served with fruit such as grapes, raisins or mango, and here we combine it with cherimoya and serve it with a sweet Sherry granita."
Preparation by: Dani García

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