Spanish

Ajoblanco (Chilled Malaga Almond and Garlic Soup)

Name: Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 cups blanched almonds; 3 oz day-old bread; 2 garlic cloves; 1/2 cup extra virgin olive oil; 2 tbsp sherry vinegar; 2 cups water; 1 tsp salt; 1 cup, halved green grapes

Carmen @carmen_sevilla

Ajoblanco (Chilled Malaga Almond and Garlic Soup) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly Low sodium Vegetarian Vegan Halal Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

1.5 cups blanched almonds
3 oz day-old bread
2 garlic cloves
1/2 cup extra virgin olive oil
2 tbsp sherry vinegar
2 cups water
1 tsp salt
1 cup, halved green grapes

How to cook it

Soak the almonds and the torn bread separately in water for about 30 minutes until softened, then drain the almonds and squeeze the excess water from the bread.
Combine the almonds, the bread, and the garlic in a blender with a splash of the water and blend until you have a smooth, pale paste.
With the motor running, drizzle in the olive oil and the sherry vinegar, then thin the soup with the remaining water until it reaches a pourable, creamy consistency.
Season with the salt and blend once more, passing the soup through a fine sieve if you want the silkiest texture.
Chill the soup in the refrigerator for at least 2 hours, then ladle into bowls and scatter the halved grapes over the top just before serving.

Watch how to cook Ajoblanco (Chilled Malaga Almond and Garlic Soup)

Someone making it start to finish, so you can see what the steps look like.

Ajoblanco malagueño 😋 Play the video

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Ajoblanco (Chilled Malaga Almond and Garlic Soup), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ajoblanco (Chilled Malaga Almond and Garlic Soup) carries tree nuts and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	Yes	Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 7 g
Carbs: 20 g
Fat: 28 g
Fiber: 3 g
Sugar: 8 g
Sodium: 400 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Ajoblanco (Chilled Malaga Almond and Garlic Soup) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.