Ajoblanco is a cold almond soup, known as the ‘white gazpacho’ and typical of Andalucian gastronomy. It’s origin is either Roman or Greek but depending on where you are in Andalucia, each county or village claims its invention and dispute the right way of preparing it. The one thing that everyone agrees on, is it’s peasant origins and that is served very cold during the summer months. Ajoblanco is simple to make, all you need is some blanched almonds, stale bread, garlic, water, salt, olive oil and a blender. The soup needs to be made in advance to ensure is very cold when serving it. Depending where you are in Andalucia, Ajoblanco is garnished in a variety of ways. In Malaga, they tend to serve it with moscatel grapes and slices of apple or melon but these days. Ajoblanco is widely served by all the top chefs in Spain, so we can now see more creative garnishes such as Ajoblanco with cured anchovies with strawberries!
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