Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Ajoblanco is Andalusia's ancient white cold soup - the original gazpacho, predating the introduction of tomatoes from the Americas - made by blending blanched almonds with garlic, day-old bread, sherry vinegar, and extra virgin olive oil with cold water into a pure white, wonderfully creamy, chilled soup. The Moorish heritage of Málaga province is evident in this preparation, which echoes the almond-based sauces of medieval Arab cooking. Classically served garnished with sweet green grapes or diced melon whose fruity sweetness provides a stunning contrast to the rich, garlicky almond base, ajoblanco is a revelation of simplicity - a soup that requires no cooking whatsoever yet achieves extraordinary depth of flavor. It is best made the day before serving so the flavors deepen overnight.
Prep
20 min
Total
20 min
Servings
4 srv
Difficulty
Easy
Calories
290 kcal
For 4 serving(s)
Per serving
Soak the day-old bread briefly in cold water, then squeeze out the excess liquid.
Place the blanched almonds, garlic, and soaked bread in a powerful blender. Add the sherry vinegar and blend until finely ground.
With the blender running, slowly pour in the cold water until the soup reaches a smooth, pourable consistency.
Add the extra virgin olive oil in a thin stream while blending to emulsify it into the soup. Season with salt.
Blend at high speed for 2 minutes until completely smooth. Pass through a fine sieve for the creamiest texture.
Chill for at least 2 hours (preferably overnight). Serve in cold bowls topped with whole green grapes and a drizzle of olive oil.
Sign in to rate this recipe.