Ajoblanco is a cold soup from Malaga before gazpacho, made of almonds, garlic and bread that the Moors perfected in Axarquia. It is served harvested with fresh grapes as a sweet contrast. It is an unknown gem of Andalusian Mediterranean cuisine.
Mediterranean
Ajoblanco from Malaga
Cold Malaga Ajoblanco with almonds, garlic and oil with grapes and melon.
- Spain
- Main course
- Gluten-free
- Vegan
- Vegetarian
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 8 g
- Fiber 4 g
- Carbohydrates 16 g
- Fat 26 g
- Sodium 280 mg
Story behind the dish
Preparation
Ajoblanco malagueño is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of raw peeled almonds.
- Have ready: 150 g of bread from the previous day.
- Have ready: 3 cloves of garlic.
- Have ready: 500 ml of cold water.
- Have ready: 100 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak bread in cold water for 5 minutes; drain
Soak bread in cold water for 5 minutes; drain.
-
Crush almonds with garlic
Grind almonds with garlic, bread, water, oil and vinegar until silky cream.
-
Strain if fine texture is desired; salt to taste
Strain if fine texture is desired; salt to taste.
-
Refrigerate for at least 2 hours until very cold.
Refrigerate for at least 2 hours until very cold. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
-
Serve in a bowl with grapes and cubed melon on top.
Serve in a bowl with grapes and cubed melon on top.
-
Drizzle extra virgin olive oil and serve with toasted bread.
Drizzle extra virgin olive oil and serve with toasted bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.