📝 About This Recipe
Often referred to as the 'precursor to Gazpacho,' Ajoblanco is a stunningly creamy, no-cook cold soup hailing from the sun-drenched hills of Málaga. This ancient Moorish dish relies on the emulsion of blanched almonds, garlic, and high-quality olive oil to create a texture as smooth as velvet and a flavor profile that is surprisingly delicate. It is a refreshing, ivory-colored masterpiece that perfectly balances nutty richness with a bright, vinegary finish.
🥗 Ingredients
The Soup Base
- 200 grams Blanched Almonds (raw, unsalted, and skinless)
- 100 grams Day-old Sourdough or Baguette (crusts removed, torn into chunks)
- 2 pieces Garlic Cloves (germ removed for a milder flavor)
- 150 ml Extra Virgin Olive Oil (use a high-quality, fruity variety like Arbequina)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust to taste for acidity)
- 500-600 ml Cold Water (ice-cold for the best emulsion)
- 1 teaspoon Sea Salt (plus more to taste)
Traditional Garnishes
- 12-15 pieces Green Grapes (halved, preferably Muscatel)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 handful Marcona Almonds (toasted and roughly chopped)
- 1 teaspoon Fresh Chives (finely minced for color)
- 1/4 piece Green Apple (finely diced as an alternative to grapes)
👨🍳 Instructions
-
1
Place the torn bread chunks in a small bowl and cover them with a portion of the cold water. Let them soak for about 5-7 minutes until completely soft.
-
2
While the bread soaks, place the blanched almonds and the garlic cloves into a high-speed blender.
-
3
Pulse the almonds and garlic until they form a fine, sandy meal. Be careful not to over-process into nut butter yet.
-
4
Squeeze the excess water out of the soaked bread with your hands and add the softened bread to the blender with the almonds.
-
5
Add the sea salt and about 100ml of the ice-cold water. Blend on medium speed to create a thick, smooth paste.
-
6
With the blender running on low-medium speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates a stable emulsion, similar to making mayonnaise.
-
7
Once the oil is incorporated and the mixture looks glossy, add the Sherry vinegar.
-
8
Gradually pour in the remaining ice-cold water while blending on high speed. Continue blending for 2-3 minutes until the soup is completely white and incredibly silky.
-
9
Taste the soup. It should be creamy, nutty, and have a gentle bite from the vinegar and garlic. Add more salt or vinegar if necessary.
-
10
For a professional, ultra-smooth finish, pass the soup through a fine-mesh sieve or chinois into a glass pitcher, pressing on the solids with the back of a spoon.
-
11
Cover and refrigerate for at least 2-3 hours. Ajoblanco must be served bone-chillingly cold to appreciate its flavors.
-
12
Just before serving, give the soup a quick stir as it may settle. Pour into chilled bowls or small glass tumblers.
-
13
Garnish each serving with 3-4 grape halves, a sprinkle of toasted almonds, and a few drops of high-quality olive oil.
💡 Chef's Tips
Always remove the 'germ' (the green sprout) from the center of the garlic to prevent a bitter, overpowering aftertaste. Use the best olive oil you can find; since this is a raw soup, the flavor of the oil will be very prominent. If you don't have Sherry vinegar, a high-quality white wine vinegar is the best substitute. For an even creamier result, soak the almonds in water overnight before blending. If the soup feels too thick after chilling, whisk in a tablespoon of cold water at a time until you reach your desired consistency.
🍽️ Serving Suggestions
Serve in small glasses as a sophisticated tapas-style appetizer. Pair with a chilled glass of dry Manzanilla or Fino Sherry to complement the nutty notes. Accompany with a side of crusty rustic bread and salty Jamón Ibérico. For a modern twist, serve with a few slices of smoked sardines or anchovies on top. Excellent as a light lunch alongside a crisp green salad with citrus dressing.