Ajoblanco, the trendiest cold soup of the summer!
Tired of gazpacho and salmorejo? Want to try something new? Discover ajoblanco, the most popular cold soup of the summer
Ajoblanco is a traditional dish from southern Spain. Although it is usually associated with the gastronomy of Malaga, it is also quite popular in other areas such as Almeria, Granada, and Badajoz. But, to be honest, we tried it for the first time during our visit to Cordoba. We discovered it enjoying the most typical dishes of that city. Since then, we have been in love with this cold soup!
As you might imagine, ajoblanco is a trendy cold soup in summer because it is light and refreshing. What’s so good about it? It is quick to prepare and requires just a few ingredients that are easy to find. Would you like to learn how to prepare it? Keep reading!
INGREDIENTS TO PREPARE AJOBLANCO FOR 2 PERSONS
- 1 garlic clove
- 150 – 200 grams of almonds
- Bread (it’s okay if it’s dry)
- 350ml water
- 25ml vinegar
- 50ml olive oil
- Serrano ham
Preparation of the ingredients
- Remove the crust from the bread and keep the crumb. If it is dry, first soak it in water to soften it.
- Peel and cut the garlic clove into pieces.
PEELING THE ALMONDS, THE MAIN INGREDIENT OF AJOBLANCO
- Boil the almonds for about 45 seconds.
- Let them rest for a few minutes on absorbent paper.
- When they have cooled, you will notice that you can easily peel them with your fingers.
LIQUEFYING AJOBLANCO, THE MOST TRENDY COLD SOUP OF SUMMER
- Pour the oil, vinegar, garlic clove, almonds, some bread crumbs, and half of the water into a blender or food processor. Blend everything at maximum power until the ingredients are blended. At this point, you will have to play with the amount of bread and water depending on whether you want a thick or liquid ajoblanco. Once you have achieved the texture you want, add salt to taste.
- Then, let it rest in the refrigerator for at least one hour as you must serve it cold. Add a little diced Serrano ham in the center and a drizzle of olive oil to give it the final touch.
RESULT: DISCOVER WHY AJOBLANCO IS THE TRENDIEST COLD SOUP OF THE SUMMER!
As you can see, the steps to prepare ajoblanco are simple. Its main complication usually lies in finding the perfect balance between bread and water. For this reason, people often say that no two ajoblanco are alike. And it is a great truth! If you try to prepare it more than once, you will realize what I want to say.
Since it is a cold soup, you should let the ajoblanco stand for a while in the refrigerator. And, as with all traditional recipes, you can vary the quantities of the ingredients to your taste. You can prepare it liquidy or creamy. In addition, you can accompany it with an infinite number of toppings: the most classic are diced Serrano ham or grapes, although you can also use croutons, eggs, anchovies, or even melon. You choose!
And don’t forget the drizzle of olive oil for the finishing touch! Enjoy!
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