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Ajoblanco Malagueño

Serves 4 to 6 Soup vegetarian, Soups

Ajoblanco Malagueño

Ajoblanco Malagueño is a staple of Málaga's everyday cooking, a dish so ingrained in local kitchens that recipes are rarely written down. It's a simple yet generous expression of Andalusian flavors, reflecting the region's knack for making the most of humble ingredients. This home-style version mirrors the way Spanish family cooks serve it, ensuring the seasoning is straightforward and the portions ample.

Expect a cool, velvety texture that melts on the tongue, where the creaminess of marcona almonds meets the subtle bite of garlic. The sherry vinegar introduces a bright tang, balanced by the richness of olive oil. Ice-cold, it refreshes and invigorates, with muscat grapes adding a sweet, juicy contrast.

Ingredients

  • 200 gblanched marcona almonds
  • 150 gday-old white bread — crust removed and soaked
  • 2 clovesgarlic
  • 150 mlextra virgin olive oil
  • 2 tbspsherry vinegar
  • 1 Lice-cold water
  • 16muscat grapes — halved, to garnish
  • to tastefine sea salt

Method

  1. Start by preparing the bread. Tear 150 g of day-old white bread into small pieces and place them in a bowl. Cover the bread with a little water to soften it, then set aside while you prepare the other ingredients.
  2. Peel and roughly chop 2 cloves of garlic. Make sure the pieces are uniform to ensure even blending later. This will prevent any large chunks of garlic from overpowering the dish.
  3. In a blender, combine 200 g of blanched Marcona almonds with the soaked bread, including any remaining water in the bowl. Add the chopped garlic to the blender as well. Blend on a low setting to begin breaking down the ingredients, then gradually increase the speed until you achieve a smooth paste.
  4. Slowly drizzle in 150 ml of extra virgin olive oil while blending. This should be done gradually to allow the oil to emulsify with the almond-bread mixture, creating a creamy consistency. The mixture should be smooth and slightly thickened.
  5. Add 2 tablespoons of sherry vinegar to the blender, followed by 1 liter of ice-cold water. Blend again until the mixture is well combined and has a silky texture. The soup should be light and smooth, with no grainy bits.
  6. Taste the soup and add fine sea salt to your preference. Blend briefly to incorporate the salt evenly throughout the soup.
  7. Transfer the ajoblanco to a large bowl or container, cover, and chill in the refrigerator for at least 2 hours. This chilling time allows the flavors to meld and the soup to become refreshingly cold.
  8. Before serving, wash and halve 16 muscat grapes. Ladle the chilled ajoblanco into bowls and garnish each serving with a few grape halves. Drizzle a thin thread of extra virgin olive oil over the top for added richness and aroma.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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