Ajo Blanco Malagueño

A type of gazpacho, this is a cold soup from Málaga based on raw garlic, bread and ground almonds. It is garnished with grapes, which help to reduce the harshness of the garlic.

This soup was a predecessor of the more usual type of gazpacho, the latter not being "invented" until the conquistadores introduced tomatoes and peppers into Spain.

See variations for Ajo Blanco con melón y cerezas (cold garlic soup with melon and cherries).

Ajo Blanco Malagueño

Ajo Blanco Malagueño
Servings:	Serves 4
Calories per serving:	170
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Looks nice 4/5 and veggy too. Klapaucius

Ajo Blanco con melón y cerezas

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50 g almonds, blanched
• 50 g stale bread
• 4-8 cloves of garlic, peeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine or sherry vinegar
• 500 ml chilled chicken or vegetable stock, or water
• Salt to taste
• 4 handfuls of small, seedless green grapes, separated from their stalks

Method

1. Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
2. Mix in the oil and vinegar and then the stock or water.
3. Chill and add salt as desired.
4. Serve in individual bowls and add a handful of grapes to each bowl.

Serving suggestions

Ice-cubes can be added if desired

Variations

The amount of garlic can be varied. I always add at least 8 cloves but that may be considered to be too much for some palates. However, do include at least 2 cloves. The amount of vinegar can also be adjusted.

To make Ajo Blanco con melón y cerezas, purée a large melon, enough to make up 500 ml and substitute for the stock or water. Make up the quantity with stock or water if necessary. Garnish with a handful of stoned cherries and melon balls.

Chef's tip

More of a traveller's tip than a chef's, but take note that if you are in Spain, do not assume that Ajo Blanco is necessarily the same or similar to the above. Sometimes, it turns out to be a hot garlic soup made with ham stock and garnished with beaten egg, so do check before ordering. The hot soup is equally delicious though!

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