Ajoblanco Recipe

I absolutely adore this Ajoblanco recipe because it combines the perfect blend of creamy almonds and tangy Sherry vinegar, creating a refreshing soup that’s ideal for Mediterranean vibes. Plus, the little bursts of sweetness from the green grapes on top make each spoonful an exciting culinary adventure!

Ajoblanco, frequently referred to as “white gazpacho,” is a delightful cold soup that I adore for its uncomplicatedness and sturdy flavors. It is prepared with blanched almonds and an almost undetectable amount of garlic for a creamy, velvety texture that is enhanced (at least in my kitchen) by some day-old bread and a good amount of extra virgin olive oil.

I like an undiluted, pretty-tasting version with Sherry vinegar, which adds a subtle note of tang to the soup. I also like the garnishing: a nice handful of green grapes that bring a fresh, sweet contrast to the otherwise all-nutty, all-cold flavor of the soup.

With a liter of cold H20 as its base, a sizable amount here is both flavorful and refreshingly nutritious. To me, Ajoblanco is bomb.com.

Ingredients

Almonds that have been blanched: These nuts contribute a deliciously creamy texture and nutty flavor to Ajoblanco; they are rich in proteins and healthy fats.

Garlic: Provides a powerful taste, a deliciousness that brings life to even the most mundane dishes and a plethora of health benefits.

Bread that is a day old: Offers substance and thickness, bringing to the dish some very mild carbohydrates.

Olive oil, especially extra virgin olive oil, adds flavor with its rich, fruity qualities, while delivering heart-healthy monounsaturated fats.

Sherry vinegar: Adds a slightly sweet, tangy, and acidic flavor that helps create balance in dishes with a lot of rich ingredients.

Sweet, juicy green grapes serve as a contrast to the savory base, one that, while not unctuous, offers a gently yielding texture and a creamy mouthfeel.

They make for a well-rounded finish that is at once refreshing and rewarding.

Ingredient Quantities

• 200 grams of blanched almonds
• 1 clove of garlic, peeled
• 150 grams of day-old bread, crust removed
• 100 milliliters of extra virgin olive oil
• 30 milliliters of Sherry vinegar
• 1 liter of cold water
• Salt, to taste
• Green grapes, for garnish
• Drizzle of extra virgin olive oil, for serving

Instructions

1. Soak the bread in water for approximately 10 minutes, and then squeeze out any extra liquid. Set the bread aside.

2. In a blender, combine the blanched almonds, the soaked bread, and the unpeeled garlic clove. Blend until you obtain a smooth paste.

3. Slowly introduce the extra virgin olive oil while continuing to blend the mixture, ensuring it emulsifies and takes on a creamy consistency.

4. Combine the mixture and blend briefly to mix in the Sherry vinegar.

5. Add the cold water slowly, and continue mixing until the soup is a smooth, creamy texture.

6. To taste, season with salt and blend once more to ensure the flavor is evenly distributed throughout the soup.

7. Pour the soup into a large bowl or pitcher, cover it, and put it in the refrigerator for at least 2 hours to chill completely.

8. After it has been chilled, stir the soup well just before serving to ensure that it is well mixed.

9. In bowls, serve the Ajoblanco, garnished with a couple of green grapes atop.

10. Complete by drizzling extra virgin olive oil over the top of each bowl for a touch of lusciousness before serving. Enjoy!

Equipment Needed

1. Large bowl
2. Blender
3. Measuring cups (for liquids)
4. Measuring spoons (for salt and vinegar)
5. Knife (for peeling and slicing grapes)
6. Cutting board
7. Spoon (for stirring)
8. Pitcher or large bowl (for chilling soup)
9. Ladle (for serving)
10. Serving bowls

FAQ

• What is Ajoblanco?Ajoblanco is a classic Andalusian cold soup comprised of almonds, bread, garlic, and olive oil, usually served in summertime.
• Can I use fresh bread instead of day-old bread?The ideal type of bread to use is day-old because it soaks up the liquid better and helps create the right consistency. If you use very fresh bread, you may end up with a soupy, soggy mess.
• Why are blanched almonds used in this recipe?The soup has a creamy consistency improved by the smooth texture and subtle flavor of blanched almonds.
• Is there a substitute for Sherry vinegar?If Sherry vinegar is unavailable, white wine vinegar or apple cider vinegar can be used as a substitute.
• How should I garnish Ajoblanco?Green grapes are what add the sweet contrast to the savory flavors of the soup, Ajoblanco, and they have traditionally been what garnishes the dish.
• Can I make Ajoblanco ahead of time?Indeed, Ajoblanco can be prepared in advance and kept in the refrigerator for as long as two days, letting the flavors coalesce.

Substitutions and Variations

Substitute blanched hazelnuts for blanched almonds if you want a unique, nutty flavor in your dish.
Use white wine vinegar instead of Sherry vinegar for a more understated acidity.
Substitute stale baguette or any white country bread for ordinary day-old bread.
Replace green grapes with peeled cucumber slices for a cool garnish.
Using light olive oil is an acceptable alternative to extra virgin olive oil; however, you will lose much of the flavor that the latter would impart.

Pro Tips

1. Quality Ingredients Use high-quality extra virgin olive oil and fresh almonds for the best flavor. The olive oil contributes significantly to the soup’s texture, so a good-quality oil will enhance the overall dish.

2. Emulsification Technique When adding the olive oil, do so very slowly, almost in a thin stream while blending. This helps achieve a perfect emulsion, resulting in a creamy and smooth soup.

3. Garlic Mellowing If you prefer a milder garlic taste, start by soaking the garlic clove in water for 10-15 minutes before adding it to the blender. This will help mellow its intensity without losing its flavor.

4. Optimal Chilling Ensure the soup is well-chilled before serving, as the flavors meld and intensify when cold. Consider chilling your serving bowls in the refrigerator as well, so the cold temperature is maintained throughout.

5. Garnish Consideration When garnishing with the grapes, consider halving them for easier consumption and to release some of their juice into the soup, adding a burst of freshness and slight sweetness that complements the creamy base.