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Ajoblanco

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Ajo Blanco Malagueño

Cultural Context

Originating from the Andalusian region of Spain, Ajo Blanco Malagueño is a traditional cold soup made primarily of almonds and garlic. It reflects the Moorish influence on Spanish cuisine, showcasing the use of nuts and spices. Traditionally served during hot summer months, this dish is often accompanied by grapes or melon, providing a refreshing contrast. Today, it is celebrated not only in Spain but has also found its way into various international menus, adapting to local tastes while preserving its unique essence.

SpanishESAndalusiasoup
45 min
easy
4 servings
Servings4
almonds
garlic
bread
olive oil
vinegar
water
salt
grapes
cucumber

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is budget-friendly.

grapes

🥗Healthier: berries

💰Cheaper: apple

Berries are nutrient-dense, and apples are often less expensive.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Gluten-free bread accommodates dietary needs, while crackers are cost-effective.

1

Soak almonds in water for several hours or overnight.

2

Peel garlic cloves and set aside.

3

Remove crusts from bread and soak in water for a few minutes.

4

Blend soaked almonds, garlic, and bread until smooth.

5

Slowly drizzle in olive oil while blending until emulsified.

6

Add vinegar and salt, blending to combine.

7

Gradually add water until desired consistency is reached.

8

Chill the mixture in the refrigerator for at least 1 hour.

9

Serve in bowls garnished with diced cucumber and whole grapes.

Cooking Techniques

soakingblendingchilling

Spice Level:

🌶️🌶️🌶️

Allergens

tree nutsgluten

Also Known As

Ajo BlancoWhite Gazpacho
Local Name: Ajo Blanco Malagueño

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