Ajo Blanco Malagueño

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Ajo Blanco Malagueño
Ajo Blanco Malagueño
Ajo Blanco Malagueño
Servings:Serves 4
Calories per serving:170
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
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Ajo Blanco con melón y cerezas

A type of gazpacho, this is a cold soup from Málaga based on raw garlic, bread and ground almonds. It is garnished with grapes, which help to reduce the harshness of the garlic.

This soup was a predecessor of the more usual type of gazpacho, the latter not being "invented" until the conquistadores introduced tomatoes and peppers into Spain.

See variations for Ajo Blanco con melón y cerezas (cold garlic soup with melon and cherries).


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Ingredients

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Method

  1. Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
  2. Mix in the oil and vinegar and then the stock or water.
  3. Chill and add salt as desired.
  4. Serve in individual bowls and add a handful of grapes to each bowl.

Serving suggestions

Ice-cubes can be added if desired

Variations

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.

Chef's tip

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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