TABELIAAUTHENTIC RECIPE
AjoblancoChilled Almond and Garlic Soup
A white chilled soup from Andalusia, made by emulsifying almonds, bread and garlic with oil. Sweet grapes accompany its smooth texture.
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Ingredients (4 servings)
- Blanched almonds150 g
- BreadThe crumb of white bread.100 g
- Garlic8 g
- Water700 ml
- Olive oilFor emulsifying.80 ml
- Sherry vinegar25 ml
- Salt6 g
- GrapesSeedless grapes.160 g
Method
Blend the bread and almonds
- 1 Tear 100g bread into pieces and soak in 200ml water for 10 minutes.
- 2 Peel and remove the germ from 8g garlic, then finely grind it with 150g almonds in a blender.
- 3 Add the soaked bread and its water, 6g salt and 25ml sherry vinegar, and blend to a smooth paste.
Ready when
Continue when the paste is uniformly white with no large almond pieces.
Emulsify the oil and thin the white soup
- 1 With the blender running, pour 80ml olive oil in a thin stream into the white paste.
- 2 Gradually blend in the remaining 500ml water and pass through a fine sieve.
Ready when
Continue when the white liquid runs in a thin stream from a spoon, with no graininess or oil floating on top.
Chill and serve with grapes
- 1 Cover the container and refrigerate for 2 hours.
- 2 Wash 160g grapes and halve them lengthways.
- 3 Stir the soup, divide among 4 bowls and distribute the grapes evenly.
Ready when
The soup is ready when chilled all the way through.
About this dish
Ajoblanco owes its white colour to almonds. In Almáchar, in the province of Málaga, this cold soup is cherished as a dish representative of the town.
An ajoblanco festival takes place on the first Saturday of September each year, when residents offer visitors a cold serving of soup. Local Moscatel grapes, raisins and wine accompany it.
For the festival, the walls of houses are freshly whitewashed, and pottery and potted plants decorate streets and balconies. Displays of figures depicting agricultural and pastoral scenes also appear, making the day an opportunity to encounter the town’s way of life through its local cooking.
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