Andalusian Ajoblanco: the cold soup that's always appealing in summer
Don't let the name fool you: ajoblanco doesn't taste like garlic. This cold soup from southern Spain features raw almonds as its star ingredient. Its delicate flavor and silky texture make it one of the most refreshing dishes of summer.
Ingredients · Servings 4
- 150g of almonds (raw, peeled; preferably Marcona variety)
- 375 g of mineral water
- 5 g of garlic (1 small clove)
- 8 g of sherry vinegar (10 g if you use apple cider vinegar or white wine vinegar)
- 18g extra virgin olive oil
- 5 g salt (1 teaspoon, adjust to taste)
- 20g of white bread (crumb only)
Method · 4 h 15 min
- Weigh and prepare the ingredients that we are going to use in the recipe.
- Peel the garlic clove, remove the germ if present, and blanch the garlic in boiling water for 20 seconds. Drain and set aside.
- Place the almonds, blanched garlic, and approximately half the water (or just enough to cover the ingredients) in the blender. Blend for a few minutes until you obtain a paste.
- Add the remaining water, salt, vinegar, and the chopped bread. Wait 5 minutes for the bread to absorb the liquid, then blend until smooth.
- With the blender running, slowly drizzle in the oil to ensure proper emulsification. Taste for salt and vinegar, and adjust if necessary. The mixture should be balanced, smooth, and have a moderate acidity.
- Pass the mixture through a fine mesh sieve, pressing with a tongue or spatula to obtain a silky texture.
- Pour the ajoblanco into an airtight container or cover with cling film and refrigerate for at least 4 hours (ideally 8–12) to allow the flavors to meld and the emulsion to stabilize.
- Plate the chilled ajoblanco and garnish with basil, olive oil, and lightly toasted flaked almonds.
