Ajoblanco malagueño
A cold soup of almonds, garlic, bread and olive oil, older than tomato gazpacho. In Málaga it’s served with muscat grapes and it’s the star of summer.
Ingredients
- 150 g raw blanched almonds
- 100 g day-old breadcrumb (the soft inside of the loaf)
- 1 garlic clove (germ removed)
- 100 ml extra virgin olive oil
- 2 tablespoons of sherry vinegar
- 700 ml very cold water
- Salt
- Muscat grapes to serve
How to make it at home
- Soak the breadcrumb in a little water and squeeze it out.
- Blend the almonds with the garlic, salt and a little water until you have a very smooth paste.
- Add the bread and, still blending, drizzle in the oil so it emulsifies.
- Add the vinegar and the rest of the cold water until it has the texture of a light cream. Strain it if you want it smoother.
- Chill in the fridge for at least an hour and serve with peeled grapes on top.
The trick: Málaga almonds (Marcona) are best: they’re sweeter and richer.