- Water 200 ml (1 cup)
- Stale bread (wholemeal or white) 130 grams
- Peeled almonds 50 grams
- Apple cider vinegar 2 tablespoons
- Garlic 1 clove
- Extra virgin olive oil as much as is needed
- salt and pepper as much as is needed
- Fresh rosemary as much as is needed
Ajoblanco is a cold, refreshing and tasty soup of Andalusian origin. A close and less known relative of gazpacho, it is its white variant, therefore without tomato and rich in almonds. The result is a nutritious dish with remarkable beneficial properties for the body, thanks to the presence of dried fruit, garlic and extra virgin olive oil used raw. A preparation that, in addition to being tasty, is a small concentrate of health, perfect to serve as an appetizer or main course at a dinner or a buffet with many guests. So let’s find out how to prepare it perfectly with our recipe.
How to prepare ajoblanco
Break up the bread, collect it in a bowl and wet it with 150 ml of water (1). Let it soften for half an hour and then mash it with a fork.
Clean the garlic and collect it in a planetary mixer (2); add the almonds and blend well.
Add the soaked bread (3) to the powders, then the apple cider vinegar, the remaining water and a pinch of salt and pepper.
Finish with a generous drizzle of oil (4) and blend until obtaining a smooth and soft cream.
Distribute the soup in small individual bowls and decorated with a few needles of rosemary (5). Transfer to the refrigerator for at least an hour, taking care to remove the soup about 10 minutes before being consumed.
Complete with a drizzle of raw oil and serve (6).
Ajoblanco can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal or covered on the surface with a sheet of transparent film.