Traditional Andalusian Ajoblanco Recipe

Ingredients

  • 200 grams of blanched almonds
  • 2 cloves of garlic
  • 200 grams of stale bread
  • 150 ml of extra virgin olive oil
  • 50 ml of white wine vinegar
  • 1 litre of cold water
  • Salt to taste
  • Grapes or melon for garnish

Steps and instructions

  1. Soak the stale bread in water until it is well saturated.
  2. In a blender or food processor, combine the soaked bread, almonds, and garlic cloves.
  3. Blend until the mixture forms a smooth paste.
  4. While the blender is running, gradually add the olive oil, followed by the vinegar.
  5. Continue to blend until the mixture is creamy and homogeneous.
  6. Gradually add the cold water while the blender is running. The final consistency should be similar to that of a light cream soup.
  7. Add salt to taste and blend once more to combine.
  8. Chill the Ajoblanco for at least two hours before serving.
  9. When ready to serve, garnish with the grapes or melon pieces.

Tools for making

Recipe variations

  • Use whole wheat bread instead of stale bread.
  • Replace almonds with cashews or pine nuts for a different nutty flavor.
  • Add a small bunch of fresh basil or mint leaves for a herbal twist.
  • Add a tablespoon of honey or maple syrup for a touch of sweetness.
  • Substitute the water with vegetable broth for a richer flavor.
  • Garnish with chopped roasted almonds or croutons for added crunch.
  • Add a teaspoon of ground cumin or paprika for a spicier taste.
  • For a creamy texture, blend in a ripe avocado.
  • Serve with a drizzle of balsamic glaze or a sprinkle of smoked paprika.

Recipe overview

Ajoblanco, often described as a white gazpacho, is a popular cold soup hailing from Andalusia, Spain. It's a simple yet flavorful dish, traditionally made with blanched almonds, garlic, bread, olive oil, and vinegar. This recipe will guide you through the process of creating this velvety, refreshing soup, perfect for hot summer days. Be sure to chill it for at least two hours before serving, which allows the flavors to meld together beautifully. Just before serving, the Ajoblanco is garnished with grapes or melon pieces for a burst of sweetness that contrasts the tangy soup. Dive in to make this classic Spanish delicacy!

Common questions

  1. Can I use roasted almonds instead of blanched almonds? Yes, you can use roasted almonds instead of blanched almonds. However, keep in mind that the flavor and texture of the Ajoblanco may be slightly different.
  2. Can I use fresh bread instead of stale bread? It is recommended to use stale bread as it is easier to blend and creates a smoother texture. However, if you only have fresh bread, you can lightly toast it or dry it out in the oven before using.
  3. Can I substitute another type of vinegar for white wine vinegar? Yes, if you don't have white wine vinegar, you can use sherry vinegar or apple cider vinegar as a substitute. The flavor profile may vary slightly.
  4. How long can I store Ajoblanco in the refrigerator? Ajoblanco can be stored in the refrigerator for up to 3 days in a tightly sealed container.
  5. Can I adjust the consistency of Ajoblanco? Yes, if you prefer a thicker consistency, you can reduce the amount of water added. If you want it thinner, you can add more water gradually until desired consistency is achieved.
  6. Can I omit the garlic from the recipe? While garlic adds a distinct flavor to Ajoblanco, you can omit it if you have an aversion or allergy to garlic. The resulting taste will be slightly different.

Serving dishes and utensils

  • Blender - A blender is essential for blending the ingredients into a smooth paste.
  • Food processor - A food processor can also be used to blend the ingredients if a blender is not available.
  • Chilled serving bowls - Ajoblanco is best served chilled, so having chilled serving bowls will help keep the soup cool and refreshing.
  • Soup ladle - A ladle will help you serve the Ajoblanco into individual bowls or plates.
  • Garnish serving dish - You'll need a separate dish or plate to display the grapes or melon pieces used for garnishing the Ajoblanco.
  • Chilled glasses - If you prefer to serve the Ajoblanco in glasses instead of bowls, having chilled glasses will enhance the experience.

Origin stories

Ajoblanco, often regarded as a predecessor of the famous gazpacho, is a traditional Andalusian dish with a history dating all the way back to the time of the Romans in Spain. It is believed that the Romans introduced the basic recipe of bread, garlic, and vinegar to the local Iberians, who then added their own twist by incorporating almonds, a staple in the Mediterranean diet. Over the centuries, Ajoblanco evolved into a beloved cold soup enjoyed during the hot summer months, often garnished with fresh local grapes or melon. Today, it is a celebrated part of the gastronomic heritage of southern Spain, and a must-try for any food lover visiting the region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.