Ajoblanco Malagueño
Experience the refreshing taste of Andalusia with this vegan Ajoblanco Malagueño, a creamy chilled almond soup. Blending blanched almonds, pungent garlic, and a touch of sherry vinegar, this traditional Spanish delicacy offers a delightful balance of nutty and tangy flavors, perfect for a light and cooling meal on a warm day.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 499 kcal
Allergen information: may contain gluten and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gblanched almond
- 2 clovegarlic, peeled
- 50 gstale white bread, crusts removed, soaked
- 700 mlcold water
- 60 mlextra virgin olive oil
- 15 mlsherry vinegar
- 0.5 tspsalt
garnish
- 100 gseedless green grape
Equipment
High-speed blender · Small bowl · Airtight container · Measuring cups · Measuring spoons
The method
Step by step
- 1
Tear the stale white bread into small pieces and place them in a small bowl.
Cook’s note: Using stale bread helps thicken the soup without imparting a strong bread flavor. If your bread isn't stale, you can lightly toast it first.
- 2
Pour cold water over the bread pieces and let them soak for 5 minutes until softened.
About 5 min
Cook’s note: Ensure the bread is fully submerged to absorb the water evenly.
- 3
Firmly squeeze the soaked bread to remove any excess liquid, leaving it just moist.
Cook’s note: This step is crucial to prevent the soup from becoming watery. You want the bread to be damp, not dripping.
- 4
Add the blanched almonds, peeled garlic cloves, squeezed bread, 700 ml of cold water, extra virgin olive oil, sherry vinegar, and salt into a high-speed blender.
Cook’s note: For the smoothest texture, ensure your almonds are truly blanched (skin removed). If not, you can blanch them yourself by soaking in hot water for a few minutes, then peeling.
- 5
Blend the mixture on high speed for 3-5 minutes until it becomes completely smooth and creamy, pausing to scrape down the sides of the blender as needed.
About 5 min
Cook’s note: Achieving a very fine consistency is key for the luxurious mouthfeel of Ajoblanco. Blend longer than you think you need to, until no grittiness remains.
- 6
Taste the ajoblanco and adjust the seasoning with additional salt or sherry vinegar to achieve your preferred balance of savory and tangy notes.
Cook’s note: The flavor will mellow slightly as it chills, so aim for a slightly bolder taste at this stage.
- 7
Pour the blended soup into an airtight container, cover it tightly, and refrigerate for at least 1 hour.
About 1 hr
Cook’s note: Chilling is essential for this soup; it's traditionally served very cold, which enhances its refreshing qualities and allows the flavors to fully meld.
- 8
Serve the thoroughly chilled ajoblanco in individual bowls, garnished with fresh seedless green grapes.
Cook’s note: For an extra touch of elegance and flavor, drizzle a small amount of high-quality extra virgin olive oil over each serving just before presenting.
Per serving
Nutrition
- Calories
- 498.9kcal
- Protein
- 14.2g
- Carbs
- 15.2g
- Fat
- 41.5g
- Fibre
- 5.9g
- Sugar
- 7.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Ajoblanco is a fantastic starter or light lunch, especially on a hot day. For an authentic touch, consider serving it with a few slivers of cured ham on the side (if not strictly vegan). A crisp, dry Fino sherry or a light-bodied white wine like Albariño would pair beautifully with its delicate flavors.
Store leftover Ajoblanco in an airtight container in the refrigerator.
Ajoblanco is traditionally served chilled and should not be reheated. If it thickens too much in the fridge, you can stir in a splash of cold water or almond milk to reach the desired consistency.
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