Ajoblanco (Ajoblanco)
Overview
Ajoblanco is a cold white soup from Andalusia made with almonds, garlic, bread, olive oil and vinegar. The ingredients are blended with iced water until perfectly smooth, then chilled well. The soup is creamy, nutty and sharp with garlic, and it is traditionally served with green grapes or slices of melon, whose sweetness balances the garlic. It is especially associated with Málaga and Granada and is eaten in the heat of summer as a starter or refreshing drink. It is especially popular in Málaga, where it is served very cold on hot summer days.
History
Ajoblanco is older than gazpacho in its modern form: it was made before tomatoes arrived from the Americas, and similar almond and garlic soups are known from medieval Moorish Spain. Málaga celebrates it with an annual festival in the village of Almáchar. It is often described as the white gazpacho, and it remains popular in Andalusian homes and tapas bars.
Main ingredients
Blanched almonds, garlic, stale bread, olive oil, sherry vinegar, grapes. The soup is built on water and is usually served cold. Diet: vegan; not usually gluten-free.
Explore: More soups from Spain
Recipe outline serves 4 · ~20 min
Ingredients
- 200 g blanched almonds
- 100 g stale white bread, soaked
- 2 garlic cloves
- 100 ml olive oil
- 2 tbsp sherry vinegar
- 750 ml iced water, green grapes to serve
Allergens: Contains: Gluten, Tree nuts. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blend the almonds, garlic and squeezed bread with a little water to a paste.
- Add the oil slowly, then the vinegar and the rest of the water.
- Season and blend until very smooth.
- Chill for 2 hours and serve with grapes.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
