Ajoblanco is a traditional dish, which in principle is consumed as a soup and goes down very well to refresh ourselves during the hottest days of the year. At least, that is the case of the Malaga ajoblanco.
However, we can also leave the ajoblanco a little creamier, and use it as a sauce, to make a delicious and simple tapa, spreading it on a slice of toasted bread. This type of preparation corresponds more to the style of the ajoblanco from Almería.
But as the hot season is almost beginning, today we are going to concentrate on a preparation of the first type.
Let’s see how to make this cooking recipe so popular in Andalusian and Extremaduran gastronomy.
The main ingredients are bread, garlic, and lots of almonds.
Homemade ajoblanco recipe
- 3 dientes de ajo
- 150 grams of stale bread or, failing that, fresh bread crumbs
- 1/4 of kilo of peeled almonds
- 1 liter of water
- 1/5 of a liter of extra virgin olive oil
- 2 large tablespoons of wine vinegar
- Salt to taste
We will start by crumbling the bread, if it is fresh bread, or by soaking it, if it is stale bread. In this case, it will be enough to immerse it in a little cold water for a few minutes (do not abuse the amount of water. Use only the necessary to soften the bread).
If the almonds have the shell, we will need to peel them (consider the weight indicated for already peeled almonds).
In a pot we will boil a little water. When it is hot, we will use it to blanch the almonds. We can do it directly in the water for a couple of minutes, or better yet, put the almonds in a colander and bathe them with a few tablespoons.
Later, we will let the almonds cool a little to be able to remove the skin. We can help ourselves with the tip of a knife to do this operation.
You may see: RABBIT RECIPE WITH TRADITIONAL GARLIC
Now we are going to peel the garlic cloves, then pass them through a mortar and crush them. We will also crush the almonds with them, and we will take the opportunity to add a little salt, to taste (if you do not have mortar and another utensil to mash, you can use a kitchen robot, directly. However, I recommend the traditional option for a better consistency).
When the previous ingredients are crushed, we are going to incorporate the bread, to also mash it.
Once a paste is obtained from all the mashed ingredients, we will begin to add the oil in thread. We will mix as we pour the oil, to work on the consistency of the ajoblanco.
We will pass the mixture to a food processor or blender, and we will add the vinegar and finally the water. Process everything until you get the desired consistency.
Check the seasoning of the ajoblanco. If necessary, correct it and mix again.
Let her ajoblanco cool in the refrigerator (at least a couple of hours) before eating it. To serve, use individual soup bowls.
DECORATION AND ACCOMPANIMENT OF AJOBLANCO
This dish is also known as ajoblanco gazpacho, and that name tells us a lot about the nature of the recipe. From the outset, we know that it is a refreshing dish. So, it is perfect to decorate it or accompany it with refreshing fruits or vegetables, such as:
- Red or green grapes (also called white). The most common grapes to accompany this dish are the sweetest, muscat type.
- Some pieces of melon
- A few pieces of cucumber
- Some additional almonds
- Some pieces of apples or pears
You could also decorate with pieces of ham, or even ham powder. Another option is to decorate it with a string of olive oil.
Tips for preparing ajoblanco
- If you prefer to enhance the flavor of the almonds, instead of blanching them, you can quickly toast them on a pan.
- Another option to enhance the flavor of the almonds is to add a little almond milk to the preparation. You could also completely replace the water with almond milk.
- If you want to serve it in a different way, you can arrange it in small glasses, for an aperitif.