It is still unknown whether the Ajoblanco Recipe can be traced back to the Greeks or the Romans. However, what we really know is that this is one of the freshest soups loved by both Andalusian and Extremaduran people. In fact, both villages Almanchar (Málaga) and Herrera del Duque (Badajoz) prepare a festival devoted to this dish. As it happens with gazpacho and salmorejo, cooks add or reduce the amount of garlic and almonds. In any case, the essence remains the same.
Let’s get started!!!
Ingredients (4 servings):
200 gr of whole blanched, peeled almonds
1 large garlic cloves
200 gr of breadcrumbs, preferably a day or two days old
150 ml of extra virgin olive oil
50 ml of wine vinegar
1 liter of water
Garnish: melon or grapes
Soak the bread crumbs in water to soften. The crust can be taken away easier once it gets soaked in.
Introduce the garlic cloves (previously taking the green stem inside the garlic clove away), blanched almonds, and squeezed breadcrumbs into the blender.
Once a paste is obtained, add the oil and vinegar, and continue beating.
Once all the ingredients are well mixed, add salt and water. It may be possible that you do not need to add 1 liter of water but a little less depending on the water that the bread has soaked in.
Let it cool in the fridge as long as it needs, since the best way is to eat it cold.
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