Ajoblanco is a typical cold soup from Andalusia. It is very easy to prepare and is made with common ingredients that you can find in any supermarket. It is delicious and has an amazing texture!
This recipe is perfect for a hot summer day. It’s refreshing and very healthy, but that doesn’t stop it from being very tasty! It really has a very good flavor, although I have adapted it to my tastes.
- 200 g de almendras peladas y crudas (1 y 1/3 taza), yo uso almendras Marcona
- 200 g de pan (3,5 oz), mejor si es del día anterior, troceado
- 1–2 dientes de ajo
- 1 cucharadita de sal
- 1 litro de agua (4 tazas)
- 100 ml de aceite de oliva virgen extra (1/3 de taza + 1 cucharada)
- 30 ml de vinagre (2 cucharadas), yo uso vinagre de manzana
- Put all the ingredients in a blender and beat until they are completely integrated.
- Let sit in the fridge until the ajoblanco is very cold .
- Serve with chopped almonds on top, olive oil, grapes, melon or raisins (optional) and accompany it with seitan or vegan sausages.
- Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Ideally, the almonds should be raw and shelled. If your blender is not very powerful, I recommend that you leave them soaking overnight; In addition, this way they will be more digestible and the cream will have a finer texture.
- I recommend that you add the garlic little by little because they have a very intense flavor and you may prefer to add more or less than I do.< /li>
- You can use the bread, vinegar and unrefined oil you prefer.
- If you want your ajoblanco to have less sodium, you can add less salt.
- Yes If you like your ajoblanco denser you can use less water, and if you like it more liquid, use more.
- Add more oil if you want your ajoblanco to be even creamier.
- When it is ready, try it to rectify salt and vinegar.
- I like to take this type of dishes very cold, so in addition to pouring cold water, I usually leave them in the fridge for a while. If you’re in a hurry, you can add some ice cubes.