Ajo Blanco

Ajo Blanco, often referred to as the "white gazpacho," is a refreshing cold soup from the Andalusian region of Spain. Unlike its red counterpart, Ajo Blanco is almond-based and has been a staple in Spanish cuisine for centuries. Traditionally enjoyed during the hot summer months, this dish offers a perfect blend of flavors, combining the creaminess of the almonds, the mild bite of garlic, and the subtle tang of vinegar. Its origins can be traced back to the Moorish influence in Spain, where almonds were a fundamental part of the early Spanish pantry.

Ingredients

• 1 cup almonds
• 3 garlic cloves
• 2 cups stale bread, crusts removed
• 1/3 cup olive oil
• 2 tablespoons vinegar
• 4 cups water
• Salt to taste
• 1 grape for garnishing

Preparation

Preparing Ajo Blanco is both simple and rewarding. Begin by soaking the almonds. If you prefer a smoother texture, blanch the almonds by boiling them briefly, then immediately transferring them to cold water and peeling off the skins. This step is optional but can enhance the soup's creamy consistency.

Instructions

1. Start by soaking the bread in a small bowl of water to soften it.
2. In a blender, combine the soaked bread, peeled almonds, and garlic cloves. Blend until the mixture forms a smooth paste.
3. Add the vinegar and slowly drizzle in the olive oil while the blender is running. This will help emulsify the mixture and create a creamy soup.
4. Gradually add the remaining water until the consistency is to your liking. Some prefer a thicker soup, while others enjoy it more diluted.
5. Season with salt to taste and blend again to ensure everything is well mixed.
6. Transfer the soup to a container and chill in the refrigerator for at least 2 hours. This resting time allows the flavors to meld together beautifully.

Serving Suggestions

Before serving, give the chilled soup a good stir. Ajo Blanco is traditionally enjoyed cold and garnished with a few grapes, which provide a sweet contrast to the savory flavors. You can also consider adding chopped grapes, sliced almonds, or a drizzle of olive oil as a garnish. Serve Ajo Blanco as an appetizer or a light meal, accompanied by fresh bread.

This refreshing dish is perfect for a summer lunch or dinner, offering a delicious taste of Andalusian tradition with every bite. Use a timer to ensure the soup is well-chilled before serving, as this enhances the flavor and texture.