Ajoblanco: the recipe for the tasty Andalusian cold soup without tomato
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.
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.
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.
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.
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.
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.
Complete with a drizzle of raw oil and serve 6.
Preservation
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.
