Ajoblanco garlic soup, a native of Málaga, is the perfect dish for a hot summer day. Easy to prepare and refreshing, this dish can be considered the forerunner of gazpacho, a cold vegetable soup that has its origins long before the arrival of tomatoes from America. White soup consists of the following ingredients: ground almonds, rusk, garlic, salt, water and oil.
However, some ingredients may differ depending on the region in Andalusia and Extremadura where it is prepared. The finishing touch is given by the classic grape bouquet, which adorns the dish and gives it a sweet and savory contrast. Crispy serrano ham can also be added for extra flavour.
Recipe for two:
– 100 grams of raw almonds
– 50 grams of bread
– 1/2 garlic clove
– 50 ml extra virgin olive oil
– 250 ml water
– a pinch of salt
It is also recommended to use a blender for this recipe to chop the ingredients.
How to make garlic soup:
Put the raw almonds, garlic, salt and water in a large bowl. To make grinding easier, consider soaking the almonds for a few hours.
Add the bread cut into small pieces and mix with the other ingredients.
Then puree it with a blender until you get a smooth cream without lumps. Depending on the desired consistency, you can add more water for a more runny result or more bread for a thicker soup. Once desired consistency is reached, add olive oil while stirring.
Finally, grapes and watermelon or pork are mixed as needed. enjoy your meal! ¡Boen Provshow!