You know those days when it’s just too hot outside to even consider eating anything hot? This Ajoblanco recipe is for one of those days!
The Ajoblanco is a cold soup that is not as popular as Gazpacho or Salmorejo, but equally as refreshing and tasty. It is a good alternative if you don’t have any tomatoes on hand, because we replace the tomatoes with almonds. Almonds are packed with good fats that promote heart health and also keep you full longer. They are also excellent source of vitamin E and manganese which you need for glowing skin and strong bones.
This dish is quite antique. In fact, it probably comes from the Roman or even Greek era. Nowadays, there are a bunch of versions of this recipe in several parts of the south of the Peninsula, but the one from Málaga is the most popular. It is traditionally served with grapes or pieces of melon.
Learn how to prepare a homemade spanish Ajoblanco with this recipe, a cold soup that is not as popular as Gazpacho, but equally as refreshing and tasty.
- 100 grams whole un-blanched almonds
- 2 cloves garlic
- 1 liter cold water
- 150 grams stale breadcrumbs
- 100 ml olive oil
- 30 ml vinegar
To prepare this dish, you will need some cold water. So place a jar containing 1 liter of water inside the fridge a couple hours before you start cooking in order for it to get cold.
Remove the crust from some stale bread. We won’t be using the crust for this recipe. Place the crust-less bread in a glass of water. If your bread is fresh and still soft, you can skip this step.
Heat some water in a pot. As soon as it starts to boil, place the peeled almonds in a strainer, holding it over the pot and toss 2 or 3 tablespoons of boiling water on top.
Blend the almonds with two garlic cloves and a little bit of the cold water. Add the bread crumbs once your almond mixture is well mixed. Then add oil and vinegar. Keep blending everything together, adding the rest of the cold water and a bit of salt at the end.
Keep the Ajoblanco in your fridge and serve cold.