Ajoblanco

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Ajoblanco

Ajoblanco is a delightful Spanish cold soup that captures the essence of the Mediterranean with its creamy texture and refreshing taste. Originating from the southern region of Andalusia, this dish is often referred to as 'white gazpacho' due to its pale color. Made with blanched almonds, garlic, and stale bread, it's a perfect balance of flavors, ideal for hot summer days. Often garnished with sweet grapes or juicy melon, Ajoblanco is not just a meal; it's a celebration of Spanish culinary tradition.

Servings: 4

Ingredients

  • Blanched almonds (1 cup)
  • Stale bread (2 cups, torn into pieces)
  • Garlic (2 cloves)
  • Extra virgin olive oil (1/2 cup)
  • White wine vinegar (2 tablespoons)
  • Cold water (2-3 cups (adjust for desired consistency))
  • Salt (to taste)
  • Grapes or melon (for garnish)

Instructions

  1. Soak the stale bread in cold water for about 10 minutes, or until softened. Squeeze out excess water.
  2. In a blender, combine the soaked bread, blanched almonds, and garlic. Blend until a smooth paste forms.
  3. While the blender is running, slowly drizzle in the extra virgin olive oil to emulsify the mixture.
  4. Add the white wine vinegar and blend again until well incorporated.
  5. Gradually add the cold water, blending until the soup reaches your desired consistency — it should be creamy yet pourable.
  6. Season with salt to taste; start with a small amount and adjust as needed.
  7. Transfer the soup to a container and chill in the refrigerator for at least 2 hours to allow flavors to meld.
  8. Before serving, give the soup a quick stir. Serve ajoblanco cold, garnished with fresh grapes or melon for a sweet contrast.

Dietary Information

Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Chill Time: 2 hours • Calories: 250 • Fat: 20g • Carbs: 15g • Protein: 6g • Sodium: 150mg • Sugar: 2g