Ajo Blanco Malagueño
See your street as it was 11 years ago! ...
- 50 g almonds, blanched
- 50 g stale bread
- 4-8 cloves of garlic, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine or sherry vinegar
- 500 ml chilled chicken or vegetable stock, or water
- Salt to taste
- 4 handfuls of small, seedless green grapes, separated from their stalks
- Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
- Mix in the oil and vinegar and then the stock or water.
- Chill and add salt as desired.
- Serve in individual bowls and add a handful of grapes to each bowl.
Ice-cubes can be added if desired
The amount of garlic can be varied. I always add at least 8 cloves but that may be considered to be too much for some palates. However, do include at least 2 cloves. The amount of vinegar can also be adjusted.
To make Ajo Blanco con melón y cerezas, purée a large melon, enough to make up 500 ml and substitute for the stock or water. Make up the quantity with stock or water if necessary. Garnish with a handful of stoned cherries and melon balls.
More of a traveller's tip than a chef's, but take note that if you are in Spain, do not assume that Ajo Blanco is necessarily the same or similar to the above. Sometimes, it turns out to be a hot garlic soup made with ham stock and garnished with beaten egg, so do check before ordering. The hot soup is equally delicious though!
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