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Ajoblanco malagueño
Chilled white almond and garlic soup from Málaga with green grapes
Ajoblanco is one of the oldest soups in Spain, a white gazpacho from Málaga that dates back to Moorish times, before tomatoes ever reached Europe. Blanched almonds, bread, garlic, olive oil, sherry vinegar and ice-cold water are blended into a silky, nutty and surprisingly refreshing cream, traditionally served with sweet green grapes or slices of melon floating on top. In Málaga it is the star of the Fiesta del Ajoblanco in the village of Almáchar each September. Chef's tip: let the blended soup rest in the fridge overnight before serving; the garlic mellows, the almond flavour deepens and the texture becomes smoother and creamier.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
To garnish
Method
0/6 doneStep 1: For the smoothest soup, soak 5 ½ oz blanched almonds in cold water for an hour or two (or overnight) and drain. If you're in a hurry, skip this and blend a little longer.
Step 2: Put the almonds, 1 clove garlic, 2 ⅞ oz day-old white bread, 1 tsp salt and 200 ml of 1 cup ice-cold water in a blender. Blend on high for 2–3 minutes until you have a completely smooth, thick white paste. Stop and scrape down the sides once or twice.
3 minStep 3: With the motor running, add ½ cup extra virgin olive oil in a thin stream so it emulsifies into a pale, creamy paste, like a loose mayonnaise. Add 2 tbsp sherry vinegar.
1 minStep 4: Pour in the rest of 2 cups ice-cold water and blend again for 30 seconds. It should be the thickness of single cream. Pass it through a fine sieve if you want it truly silky.
Step 5: Taste: it should be gently garlicky, nutty and bright with vinegar. Adjust the salt and vinegar, then chill for at least 2 hours, ideally overnight.
Step 6: Stir well (it settles), pour into chilled bowls and top with 5 ½ oz seedless green grapes, 3 ½ oz melon and a few drops of 1 tbsp extra virgin olive oil.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 10 g
- Carbs
- 22 g
- Fat
- 40 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ajoblanco malagueño take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sherry vinegar?
- Lemon juice, same amount.
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