Ajoblanco, Spain’s Cold Garlic Soup
Cool Down with Ajoblanco: Spain’s Refreshing White Garlic Soup
Summer is here, and what better way to beat the heat than with a chilled soup? Forget gazpacho for a moment and let us introduce you to Ajoblanco (pronounced ah-ho-BLAHN-koh), a delightful and lesser-known Spanish soup hailing from Andalusia. This creamy, cool, and incredibly flavorful soup is a true taste of Spanish summer. The name literally translates to “white garlic,” hinting at its starring ingredients: garlic and blanched almonds.
Unlike its red tomato-based cousin, Ajoblanco boasts a delicate, nutty flavor profile. The almonds create a luxuriously smooth texture, while the garlic provides a subtle kick. A splash of white wine vinegar brightens the flavors, making it a perfectly balanced and refreshing dish.
This isn’t just a soup; it’s an experience. It’s a beautiful example of how simple ingredients, when combined thoughtfully, can create something truly special. It’s perfect as a light lunch, a sophisticated appetizer, or even a palate cleanser between courses.
What makes Ajoblanco different?
While many chilled soups rely on tomatoes, Ajoblanco gets its creamy base from almonds and bread. This gives it a unique flavor and texture that’s both comforting and invigorating. The use of day-old bread is key – it helps to thicken the soup without overpowering the other flavors.
Serving Suggestions:
Traditionally, Ajoblanco is garnished with halved seedless white grapes, which provide a burst of sweetness that complements the garlic and almonds beautifully. You can also add a drizzle of extra virgin olive oil, a sprinkle of chopped chives, or even a few toasted almond slivers for added texture and flavor.
Let’s get cooking! This recipe is surprisingly easy to make, requiring minimal cooking time. The most time-consuming part is peeling the almonds, but trust us, it’s worth the effort!
Frequently Asked Questions
Q: Can I use pre-blanched almonds?
A: While convenient, blanching your own almonds ensures the freshest flavor and allows you to control the process. However, if you’re short on time, you can use pre-blanched almonds, just be sure to check for any lingering skin.
Q: What kind of bread should I use?
A: A dense, crusty bread like sourdough or a baguette works best. Avoid soft, fluffy bread as it will make the soup too thin.
Q: Can I make Ajoblanco ahead of time?
A: Absolutely! In fact, Ajoblanco tastes even better after it’s had a chance to chill in the refrigerator for a few hours or overnight. This allows the flavors to meld together.
Q: Is Ajoblanco vegan?
A: This recipe is naturally vegan! Just ensure your bread doesn’t contain any dairy or eggs.
Q: Can I adjust the garlic flavor?
A: Yes! Feel free to add more or less garlic depending on your preference. Start with the amount listed in the recipe and taste as you go.
Enjoy this taste of Andalusia and bring a little Spanish sunshine to your table!
Ajoblanco (Spanish White Garlic Soup)
Ingredients
- 4 ounces blanched, peeled almonds
- 5.5 ounces day-old bread dense crumb and crusty exterior
- 1 quart ice-cold water
- 1/2 cup extra virgin olive oil Spanish (or other)
- 2 cloves garlic
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt or to taste
- 18 halves seedless white (green) grapes
Instructions
- To peel the skin off the almonds, place the almonds in a pot of boiling water for 60 seconds, no more. Drain them onto a colander and rinse them with cold water to cool. Blot the almonds dry, then press them between your fingers to peel of the skin. Set aside.
- In a blender, add the almonds, garlic, and 2 cups of water. Blend until the almonds are liquefied.
- Add the bread, white wine vinegar, extra virgin olive oil, salt, remaining water, and blend until completely smooth.
- Chill the soup in the refrigerator for two hours or overnight.
- Taste and adjust the salt. If you want a thinner consistency, add a little more cold water.
- To serve, pour the cold soup into bowls and garnish with the grape halves.
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