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Ajoblanco — Andalusian Cold Almond and Garlic Soup
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Source: https://recipheon.com/en/recipes/soups/ajoblanco-andalusian-cold-almond-and-garlic-soup
About this recipe
Ajoblanco is an Andalusian chilled soup made with almonds, bread and garlic, served with green grapes. The bread crumb thickens it, while olive oil forms a creamy emulsion without tomatoes. Use unroasted almonds without skins and day-old white bread with a dense crumb. First blend the ingredients into a fine paste, then slowly add the olive oil, and dilute the soup only at the end. Pressing it through a sieve removes coarse particles, and chilling allows you to serve the ajoblanco thoroughly cold. Sweet grapes mellow the garlic flavor in four appetizer portions.
Ingredients
Soup and serving
150 g whole unroasted, blanched, skinless almonds (full-fat)
100 g crumb from day-old dense white wheat bread, without thick crust — edible weight
700 ml cold water, divided for soaking the bread and thinning the soup
80 ml extra virgin olive oil
1 small garlic clove, about 3 g after peeling and removing the germ
15 ml sherry vinegar with 7% acidity
4 g salt
160 g seedless green grapes without stems — edible weight
Steps
Tear the bread crumb into pieces, pour over 200 ml of the measured cold water and let stand for about 10 minutes, until softened all the way through. Meanwhile, peel the garlic, halve it lengthwise and remove the germ. Have ready a countertop blender large enough to hold all the soup and a fine-mesh sieve.
Place the almonds, garlic and soaked bread in the blender along with all the soaking water. Add another 100 ml cold water. Blend for about 2–3 minutes into a fine, thick paste without large pieces of almond; if needed, stop the blender and scrape down the sides.
AI-generated With the blender running at medium speed, pour in all 80 ml olive oil in a thin stream through the opening in the lid. Add the sherry vinegar and salt and blend briefly again. The mixture should be uniform, creamy and slightly glossy, without a separate layer of oil.
AI-generated Add the remaining 400 ml cold water and blend briefly until the soup runs freely off a spoon. Pour it through a fine-mesh sieve set over a bowl and press with a spoon to separate out the coarser particles of almond and bread. Discard the residue in the sieve; transfer the smooth soup to a lidded container.
AI-generated Cover the container and refrigerate for at least 2 hours. Serve only when all the soup is thoroughly cold; if the center is still lukewarm, chill it longer.
Wash the grapes and halve them. Gently stir the cold soup, divide it among 4 small bowls and distribute all the grapes among them. Serve as a cold appetizer.
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