Ajoblanco is a cold almond soup, known as the ‘white gazpacho’ and typical of Andalucian gastronomy. It’s origin is either Roman or Greek but depending on where you are in Andalucia, each county or village claims its invention and dispute the right way of preparing it.
📕 Recipe here
🔪 Ingredients
200g blanched marcona almonds
100g stale white bread, crusts off and roughly chopped
1 garlic clove, peeled and green sprout removed if necessary
200ml heroina extra virgin olive oil, plus a little extra to garnish
600ml iced cold water
2 tbsp alvear sherry vinegar
Salt to taste
To garnish:
12 grapes, cut in halves
½ granny smith apple, cut into thin match sticks
Toasted marcona almonds
Basil leaves
🔥 Method
Start by soaking the bread in four tablespoons of the water to soften up. Place the almonds, bread mix, garlic and water in a food processor or blender and blend until smooth. Add the olive oil on a slow stream whilst the blender is running until the oil is fully absorbed. Season with salt and sherry vinegar and place in the fridge for at least 2 hours to chill.
Pour the soup into some serving bowls and garnish with some grapes, toasted almonds, apple sticks, basil leaves and a drizzle of olive oil.