Ajoblanco is a traditional summer recipe in Spain, especially popular in the southern regions of Andalusia and Extremadura. It is a cold, creamy soup made with almonds, garlic, bread, olive oil and vinegar, which offers a fresh, intense and slightly spicy flavour. It is quick and easy to prepare, which makes it an ideal option for enjoying a refreshing dish on hot days.
Ingredients:
- 200 g raw almonds
- 2 cloves garlic
- 150 ml extra virgin olive oil
- 1 slice of country bread (soaked in milk or water)
- 50 ml sherry vinegar
- Salt to taste
- Water (optional, to adjust the texture)
- Chopped hard-boiled egg (optional, for decoration)
- chopped chives (optional, for decoration)
Elaboration:
- Soak the almonds: Place the almonds in a bowl and cover them with water. Let them soak for at least 8 hours, or better overnight.
- Grind the almonds: Drain the soaked almonds and place them in a blender. Add the garlic, olive oil, soaked bread (without draining too much), vinegar and salt. Blend everything until you obtain a fine and homogeneous cream.
- Adjust the texture: If the mixture is too thick, you can add a little cold water a little at a time while continuing to grind until the desired texture is reached.
- Refrigerate: Cover the ajoblanco with cling film and refrigerate for at least 2 hours before serving. This will allow the flavours to blend and the soup to cool completely.
- Garnish and serve: Serve the ajoblanco chilled in individual bowls. You can garnish with chopped hard-boiled egg and chopped chives to taste.
- Calories: Approximately 300 kcal per plate.
Tricks:
- If you want to prepare the ajoblanco in advance, you can freeze it in cubes. When you want to enjoy it, simply defrost the cubes and blend them with a little water until you obtain the desired texture.
- Ajoblanco is a very versatile dish that can be served as a starter, tapa or side dish. You can also use it as a sauce to accompany meat or grilled vegetables.
Advice:
- For a more intense garlic flavour, you can add an extra clove of garlic to the recipe.
- If you don't like country bread, you can use another type of bread, such as white bread or wholemeal bread.
- You can also add a little ground cumin to the ajoblanco to give it a special touch.
- The ajoblanco can be kept in the fridge for 2-3 days.
Enjoy your refreshing and delicious ajoblanco!
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