Ajoblanco – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Andalusia Servings: Serves 4
Spain Region / Locale: Andalusia Servings: Serves 4Ajoblanco is a traditional Spanish cold soup with roots deeply entrenched in Andalusian cuisine, particularly from the regions of Granada and Málaga. Often described as ‘white gazpacho’, this dish is a cherished representation of Moorish culinary influence in Spain. Characterized by its creamy texture and refreshing taste, Ajoblanco is made with a blend of almonds, garlic, and bread. It’s typically served chilled and garnished with green grapes or melon, making it an ideal dish for hot summer days. This delightful soup embodies the perfect balance of simplicity and flavor, capturing the essence of Spanish rustic elegance.
Ingredients
- blanched almonds – 1 cup / 140 g
- stale white bread – 100 g, crusts removed
- garlic cloves – 3, peeled
- cold water – 3 cups / 720 ml
- olive oil – 1/2 cup / 120 ml
- white wine vinegar – 2 tbsp / 30 ml
- salt – 1 tsp / 5 g
- seedless green grapes – 100 g, halved
Instructions
- In a bowl, soak the stale bread in water until softened. Squeeze out excess water.
- In a blender, combine almonds, softened bread, garlic, and salt. Blend until you have a smooth paste.
- Gradually add cold water to the blender while continuing to blend for a silky texture.
- With the blender running, slowly add olive oil and vinegar to emulsify the mixture.
- Chill the ajoblanco in the refrigerator for at least 2 hours.
- Before serving, stir gently and taste, adjusting salt or vinegar if necessary.
- Serve cold, garnished with halved green grapes.
Substitutions
- blanched almonds -> cashew nuts
- stale white bread -> gluten-free bread
- white wine vinegar -> apple cider vinegar
Enhancements in the Next Evolution
- Toast the almonds for added depth of flavor.
- Infuse the olive oil with a sprig of rosemary for aromatic nuance.
- Add a touch of honey for sweetness if desired.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
