The ajoblanco is a cold soup emblematic of the Malaga region in Spain. Also known as “white gazpacho”, this delicious soup is perfect for cooling down on hot summer days. Find out below how to prepare this authentic and tasty recipe.
Ingredients
- 200 g peeled almonds
- 2 cloves garlic
- 200 ml extra virgin olive oil
- 2 slices hard bread
- 1 litre ice-cold water
- White wine vinegar
- Salt
Preparation
- Soak the slices of hard bread in water until they are completely soaked.
- In a blender or mortar, blend the blanched almonds and garlic cloves until smooth.
- Add the soaked bread slices and continue blending to incorporate all the ingredients.
- Slowly drizzle in the olive oil while continuing to blend to emulsify the soup.
- Gradually add the ice water to achieve the desired consistency.
- Season with white wine vinegar and salt to taste.
- Chill the soup in the fridge for at least an hour.
Serving suggestions
- Serve the ajoblanco in individual bowls.
- Garnish with toasted flaked almonds for added texture.
- You can also add sultanas for a sweet touch.
Frequently asked questions
Can I personalise the ajoblanco recipe?
Yes, you can adjust the proportions of garlic, olive oil and vinegar to suit your taste preferences.
What’s the best season for ajoblanco?
Ajoblanco is ideal for hot summer days, when you need a light, refreshing option.
Can ajoblanco be prepared in advance?
Yes, you can prepare ajoblanco in advance and keep it in the fridge until you’re ready to serve it.
Enjoy this typical Malaga cold soup for an authentic and refreshing tasting experience. The ajoblanco is a staple of Spanish cuisine that will delight your taste buds during the hot summer months.