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Authentic Ajoblanco Recipe Alternate Text Andalusia, Spain

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

In its simplest form, ajoblanco is a puréed mixture of vinegar-and-water soaked stale bread, a hefty amount of fresh garlic, and blanched almonds. This chilled soup used to be prepared by hand using a mortar and pestle, or by pounding the ingredients together in a large wooden bowl called a dornillo. Today, thanks to the modern-day advent of blenders and food processors, ajoblanco is quick and easy to make.

Cooking tips

  • almonds

    For a perfectly white ajoblanco, the almonds should be blanched before use. Cover them with boiling water and leave them to soak for no more than 10 minutes. After that, the skins could easily be peeled off. Blanched almonds are used as is, but some chefs like to toast them before making the soup, so they have a more pronounced nutty flavor. As far as what kind of almonds to use, there are no strict ... Read more
  • bread

    The principal role of bread is to provide texture to the soup, so don't use soft bread, but stick to a denser white bread which will not turn mushy upon soaking in liquid and will keep the soup pristinely white.
  • milk

    Adding a splash of milk will improve the taste of the soup, however, do not go overboard, as you may end up with a soup that has a thick consistency similar to that of a purée. Whether you use regular or almond milk is up to your taste.
  • oil & vinegar

    Of course, use the best quality oil and vinegar you can find, and if sherry vinegar is not available, use red vinegar instead.
  • extras

    Even though ajoblanco consists of only a few ingredients, some chefs like adding additional ingredients such as apples or cucumbers and other fruits to add to the taste of the soup, and some even add a touch of heat by incorporating jalapeño peppers.
  • garnish

    The grapes are typically used but not obligatory. They serve not only as a garnish in this soup, as they not only look decorative but also provide a sweetness that complements the soup and gives textural contrast. Other alternatives include using pieces of melon, watermelon, and even shrimp.
  • method

    Traditionally prepared in a mortar and pestle, today, ajoblanco can be made in a matter of seconds if using a blender. However, for a silkier texture, it is advised to strain it before serving. Also, although the soup can be served once it’s prepared, it is best to leave it for a few hours in the refrigerator so the flavors have time to mellow.
  • how to peel grapes

    Submerge the grapes in boiling water for 5-10 seconds, taking care that all are covered (you can lower them in boiling water with a large spoon or a ladle), then transfer them to ice-cold water and keep them submerged for about 10 seconds. While they are still in the cold water, pinch the skin off of the grape with your finger, and it should then peel off easily.

Recipe variations

Ajo Blanco Malagueño

PREP 20min

cooling 3h

READY IN 3h 20min

4.3

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Also known as gazpacho blanco (lit. white gazpacho), this bread-based and garlic-flavored Málaga specialty gets its creaminess and pure white color from blanched almonds, while the tangy combination of garlic and vinegar is nicely matched by sweet green grapes. This is the traditional ajoblanco recipe.

Ingredients

4 Servings

Ajo Blanco Malagueño

3 cups (120g) cubed crustless rustic bread, preferably day-old

3 garlic cloves

1/2 tsp salt

3/4 cup (110g) blanched almonds

1 tbsp sherry vinegar, or to taste

1/2 cup (120 ml) extra virgin olive oil

2 cups (480 ml) iced water

24 peeled seedless green grapes, for garnish

Preparation

1

Ajo Blanco Malagueño

Step 1/5

Soak the bread in 1/2 cup (120 ml) of water for 1 minute, then squeeze dry, discarding the excess water.

Step 2/5

Mash garlic to a paste with salt using a mortar and pestle, then blend it with almonds in a food processor until the nuts are as smooth as possible.

Step 3/5

Then, add the soaked bread and 1 tablespoon of vinegar and, with the food processor running, add oil in a slow stream. Lastly, add iced water and blend well. Finely sieve the purée into a glass bowl, and discard solids.

Step 4/5

Cover the ajoblanco, then transfer it into the fridge, and let it chill for about 3 hours. Season with salt and vinegar before serving.

Step 5/5

Divide between plates/bowls and top with peeled grapes (check out the cooking tips to find out how to peel the grapes!).

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