- 20 minutes
- For 6 people
- 0.6 € / person
- 105kcal per 100g.
How to prepare a Malaga ajoblanco . The recipe for ajoblanco or white garlic is very simple and easy to prepare. Although as in almost all traditional recipes, in each house it is prepared in a way, to the taste of the family.
What I try in this cold Malaga soup is that you have a base. It is the most classic, the one that we will find in “The book of Spanish cuisine” by Néstor Luján and Juan Perucho with a recipe by the Malaga chef José Gómez González.
I have asked several Malaga friends and they themselves have told me that no two ajoblancos are alike. Ajoblanco has become a dish present in the kitchens of the best chefs. White gazpacho , as some call it, is in fashion. With the arrival of the heat, at home you will find many Andalusian recipes in the fridge.
Try cooking a Cordovan salmorejo or a very fresh Andalusian gazpacho , or an Antequera porra that has me in love. Andalusian and Extremaduran cuisine is very present on the blog, and the ajoblanco could not be missing. This cold soup has one main ingredient, almonds.
Its origin is uncertain, but it is said that already in Al-Andalus time, this soup was already eaten very similar to the one we know today. A humble, creamy cold soup and it is a refreshing proposal to start a summer lunch or dinner.
Made up of eight ingredients: bread, almonds, garlic, water, extra virgin olive oil, salt and vinegar. Although at home, after the visit of chef Julio Miralles, he always goes with a good splash of milk, if it’s almonds, the better.
To accompany, they say that the best are the muscat grapes, although I have seen it with garnish of apple, melon … Better to the taste of each one. The most important thing is to use a good product.
The best almonds, marcones if possible, hard white wheat bread, extra virgin olive oil and decent vinegar. You see, we continue with many refreshing recipes that fill us with vitamins and refresh our food, I hope you cheer up.
Preparation of Malaga ajoblanco
- We put the bread to soak if we have it hard. Let it rest in cold water so that the crumb softens and is malleable, we remove the crust and reserve.
- Meanwhile, we put a saucepan with boiling water, when it is hot add the almonds with a strainer.
- We blanch them, that is, we toss two or three tablespoons of boiling water over them. Let cool for a few minutes and peel them.
- According to the experts to prepare the ajoblanco in a traditional way, we should use a mortar or pestle, but at home we use a whisk glass with which it is luxurious.
- If you want to try both ways, you can crush the garlic and almonds in a mortar with a little salt.
- They say one tooth per person, but for me it is too strong, so if I usually remove the garlic from the center so that it does not repeat, and at home we use half, with 2 garlic cloves, to spare. L
- Then add the soaked bread and make a paste to which we add the oil to make it bind. Then add the vinegar and finally the fresh water.
- We also add a splash of milk, if it is almonds better, it enhances the flavor of the almonds. Although for someone who reads me, it will seem sacrilege. If you don’t like this little tip, use only cold water, which is what has been done all your life.
Ajoblanco with blender or American glass
- The other option, equally effective in my opinion, is to put the peeled almonds in a blender glass or American glass.
- We beat them with the two garlic cloves and the cold water that we will have in the fridge, which must be very cold.
- Add the breadcrumb, extra virgin olive oil and wine vinegar, beat until everything is well integrated.
- We finish testing and if necessary add more cold water or salt grinding. The final thickness is left to your choice, but I understand that it should not be excessively thick, it is not a salmorejo.
- Let the Malaga ajoblanco rest for at least three or four hours in the fridge before serving.
- Not only so that it cools well, but because the flavors change. The taste of vinegar and garlic are sharpened, and the taste of bread is killed.
- We serve in a tureen or in individual portions in a glass as in the photos, accompanied by muscat grapes.
Although the ajoblanco is a dish that can be accompanied with the most diverse ingredients. You can use a little ham, a cubes of melon, even some strips of mojama.
Although in the fertile plain of Granada they usually accompany it with roasted potatoes. In which case more liquid is made to drink it. If you have not tried ajoblanco yet and you are curious, do not stop trying it. A 10 point recipe.
Encourage you with the different recipes for cold soups that we have on the blog. You can see all the photos of the step by step recipe of Malaga ajoblanco