Spain is a country rich in culinary diversity, with each region boasting its unique dishes that tell stories of its history, climate, and culture. One such gem from the Andalucian region is Ajoblanco, a refreshing cold soup that perfectly embodies the essence of this sun-kissed land.
Let’s delve into the background and tradition of Ajoblanco and share a simple recipe for making it at home.
The history and tradition of Ajoblanco
Ajoblanco, often referred to as the “white gazpacho,” is a cold soup that has its roots in Andalucia. This is particularly in the provinces of Málaga and Granada. The dish is believed to have been brought to Spain by the Moors, who ruled parts of the Iberian Peninsula for centuries. The name “Ajoblanco” itself hints at its primary ingredients: “ajo” which means garlic, and “blanco” which means white.
Historically, Ajoblanco was considered a humble dish, made by peasant farmers who relied on readily available ingredients like almonds, garlic, and stale bread. These ingredients were ground together with a mortar and pestle, then mixed with water, olive oil, and vinegar to create a creamy, invigorating soup that provided relief from the Andalucian heat.
Over time, Ajoblanco has evolved, with each region and even family adding their twist to the traditional recipe. Despite these variations, the dish has retained its status as a symbol of Andalucian cuisine, celebrated for its simplicity and the way it captures the flavors of the Mediterranean.
Serving and pairing
Traditionally, Ajoblanco is served cold, often garnished with green grapes or slices of melon, which add a sweetness and contrast to the rich, garlicky soup. It is a popular starter during the hot summer months and is often enjoyed with crusty bread or served alongside fried fish or seafood, which beautifully complements its creamy texture and robust flavour.
Recipe: Making Ajoblanco at home
Creating Ajoblanco at home is a straightforward process, requiring just a few ingredients and a blender. Here’s a simple recipe that you can easily prepare:
Ingredients
- 200 grams of blanched almonds
- 2-3 cloves of garlic, peeled
- 100 grams of stale bread, crusts removed
- 500 ml of cold water
- 100 ml of extra virgin olive oil
- 2 tablespoons of white wine vinegar
- Salt to taste
- Green grapes or melon slices for garnish
Method
- Soak the Bread: Start by soaking the stale bread in water until it softens. Once soft, squeeze out the excess water and set aside.
- Blend the Base: In a blender, combine the blanched almonds, garlic cloves, and softened bread. Blend until you achieve a smooth paste.
- Add Liquids: Gradually add the cold water to the almond mixture while continuing to blend. This will help to achieve a creamy consistency.
- Incorporate Olive Oil and Vinegar: With the blender running on low, slowly pour in the olive oil. Follow with the white wine vinegar and continue blending until the soup is smooth and emulsified.
- Season: Taste the soup and add salt as needed. You can also adjust the consistency by adding more water if it’s too thick.
- Chill: Transfer the Ajoblanco to a bowl and refrigerate for at least two hours, allowing the flavours to meld and the soup to become nicely chilled.
- Serve: Serve the Ajoblanco in bowls, garnished with green grapes or slices of melon. Drizzle a bit of olive oil on top for an extra touch of flavor.
Ajoblanco is more than just a dish; it’s a reflection of Andalucia’s rich history and vibrant culinary traditions. Its simple ingredients and straightforward preparation make it an excellent choice for anyone looking to bring a taste of Spain into their kitchen.