Enjoy one of Andalucia’s oldest soups with this easy Ajo Blanco recipe.
Garlic and bread are one of the classic food combinations of Andalucía. In this case, the two ingredients form the basis of this easy ajo blanco soup, which is much older than the more famous red gazpacho made with tomatoes.
This original gazpacho dates to the Moorish years of Al-Andalus. The people of the time made the best of the ingredients at hand. In this case, bread, garlic, oil, vinegar and almonds. Later, when explorers imported tomatoes from the Americas, red gazpacho came to the table.
This white soup is very popular in Malaga. And many people believe the dish originated in the region’s rural areas. Although it’s prevalence in Extremadura casts doubt on this. Today, it is served in restaurants all over the south and beyond. Chefs like to elaborate the dish with various toppings. Garnishes can include mojama (salt-cured tuna), grapes, melon and ham.
There have been regional variations over the years. But a standard recipe emerged and is now used in restaurants across the south of Spain and beyond. The use of almonds, sherry vinegar and olive oil gives the soup its unique indulgent taste.
Easy Ajo Blanco Recipe
Ingredients
- 6 slices of white bread
- 100g blanched almonds
- 1 tablespoon olive oil
- 2 tablespoons sherry vinegar
- Pinch of salt
- 600ml cold water
Instructions
- Soak the bread in water for 5 minutes and then squeeze with your hands.
- Blend the almonds, garlic, oil and salt into a smooth paste.
- Add the bread, sherry vinegar and cold water and blend until smooth and soup-like. Add more water if needed.
- Chill in the fridge for 1 hour and stir well before serving.
- Top with ham, melon, sliced almonds or white grapes and drizzle with a little olive oil.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 305Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 392mgCarbohydrates 28gFiber 4gSugar 4gProtein 9g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
Image: La Isleta de la Viña
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