Ajo Blanco recipe
by Janet Mendel
- 200 g stale bread, crusts removed
- 200 g almonds, blanched and skinned
- 3 cloves garlic
- 150 ml extra virgin olive oil
- 5 tbsp wine vinegar
- 2 tsp salt
- 1 litre water
- 150 g muscatel grapes, seeded
This white gazpacho, typical of Málaga, is usually made with ground almonds, preferably "green" or freshly harvested ones. In the springtime, ground fava beans (habas) are substituted. If it’s too early in the summer for grapes, chopped apple or melon can be substituted. This would traditionally be made by crushing the almonds to a paste in a brass mortar. The processor leaves them grainier,so, If desired, the soup can be sieved.
Soak the bread in water until softened, squeeze it out and put in a blender or processor with the almonds and garlic. Blend to a smooth paste, adding a little water if necessary. With the motor running, add the oil in a slow stream, then the vinegar and salt. Beat in some of the water, then pour the mixture into a tureen, wooden bowl or pitcher and add the remaining water. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy. Serve immediately or chill the soup. Stir before serving into bowls garnished with grapes.
AJO BLANCO - TAPAS version
Pour into little shot glases as featured above, enjoy.