Before leaving for my last vacation in Andalusia, Spain I discovered an Andalusian recipe that I absolutely wanted to try. Ajoblanco. A cold almond and garlic soup. I love almonds, I love garlic, and I basically love every white and creamy food.
I had to search quite a bit for it but it was so worth it! I immediately loved everything about it. Ajoblanco is usually served cold, or even icy. But since now it’s not really time for icy food anymore I decided to make a winter soup out of it. Heated, it tastes slightly different but not less interesting.
- 50 g blanched almonds
- 50 g white stale bread, diced
- 300 ml water
- salt to taste
- 1 small clove of garlic
- 1 tsp apple vinegar
- 2 tbsp good quality olive oil
- Place all the ingredients but the olive oil into the blender and pulse until smooth. Depending on your blender you might need a couple of minutes.Add the olive oil and blend a bit more until creamy.
- Ajoblanco is usually served cold. In this case, you might want to add some ice cubes into the blender or place it for a while in the fridge to get colder.
- Heat the soup briefly in a pot. In this case, it will become even creamier and thicker. It's a nice variation for a cold evening.