Ajoblanco
A cold almond-and-garlic soup from Málaga that actually predates gazpacho and the tomato's arrival in Spain, descending from a Roman-era bread-oil-vinegar mixture refined during the Moorish period when almond cultivation spread across Al-Andalus. Sometimes called 'white gazpacho,' though it's really the older dish. Traditionally garnished with sweet Moscatel grapes or melon for contrast, never tomato or croutons.
Vegan
⚠ Contains: Tree Nut, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 200g raw blanched almonds
- 2 cloves garlic
- 100g day-old bread, crust removed
- 100ml Spanish olive oil
- 2 tbsp sherry vinegar
- 700ml cold water
- Salt, to taste
- A handful of green grapes or diced melon, to garnish
Steps
- Soak the bread in water for 10 minutes.
- Blend the almonds and garlic with a little water until a fine paste forms.
- Add the soaked bread and blend until smooth.
- With the blender running, stream in the olive oil to emulsify, then add the vinegar and remaining water to reach a silky, pourable consistency.
- Season with salt and chill for at least 2 hours.
- Serve cold, garnished with halved grapes or melon cubes.