Ajoblanco

Ajoblanco
Ajoblanco served with grapes
Alternative names Ajo blanco, White Gazpacho
Course Appetiser
Place of origin Spain
Region or state Andalusia
Serving temperature Cold
Main ingredients Bread, almonds, garlic, water, olive oil

Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño).[1] This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.

Ajoblanco is sometimes referred to as "white gazpacho."[2]

History

The dish has its origins in the Roman cuisine, which was introduced the Roman Province of Hispania. It would eventually become a traditional dish of Andalucía.

Characteristics

The bread (generally hard bread) is soaked overnight in order to soften it. The almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed. Finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.

Serving

In some areas of Granada it is customary to have ajoblanco as an accompaniment to a "papa asá" (baked potato). When served this way, the soup is thinned so that it can be drunk directly from a glass.

In Málaga, ajoblanco is served with moscatel grapes or -less commonly, other fresh fruit, such as apple or melon. There is a current trend to experiment with other such combinations .

Festivals

Every year in the town of Almáchar, Málaga, a festival is held on 2 September to celebrate ajoblanco.[3]

See also

References

  1. ↑ Ajo Blanco Extremeño
  2. ↑ "Ajo Blanco - White Gazpacho | Cook (almost) Anything at Least Once". Cookalmostanything.blogspot.com. 2007-03-23. Retrieved 2018-07-06.
  3. ↑ Fiesta del ajoblanco web-page (in Spanish)
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