Ajoblanco
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Ajoblanco served with anchovies and a baked potato | |
| Alternative names | Ajo blanco |
|---|---|
| Course | Appetiser |
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Bread, almonds, garlic, water, olive oil |
 Cookbook: Ajoblanco  Media: Ajoblanco | |
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, who introduced to Hispania. And later becoming a tradicional 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 eat it as an accompaniment to a "papa asá" (baked potato). When it is eaten in this way it is made slightly less thickly so as to be able to be drunk directly from a glass. In Málaga it is served with moscatel grapes and sometimes with pieces of other fresh fruit such as apple or melon. Nowadays ajoblanco is also commonly served with other combinations.
Festivals
Every year in the town of Almáchar, Málaga, a festival is held on 2 September to celebrate ajoblanco.[3]
See also
References
External links
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