Hello everyone! Welcome to Paulina Kitchen. Today we are going to talk about Ajoblanco, a special recipe for lovers of Mediterranean gastronomy and especially cold creams, which comes directly to the lands of Andalusia, Spain.
Like almost all cold soups, this preparation is very easy to do, we just need to have the ingredients, which are not many, but if they do not know the Malaga Ajoblanco recipe in detail, they will surely be surprised, spoon in hand!
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On the ajoblanco
Ajoblanco is a traditional cream of Spanish cuisine , especially rooted in the Andalusian region with garlic as the main ingredient. This cold soup is characterized by its soft texture and delicate taste that combines perfectly with the hot summer days.
Ajoblanco cream is enjoyed cold in bowls or deep dishes generally accompanied by grapes, pieces of apple or laminated almonds, which add a touch of freshness and contrast. This combination of flavors and textures makes it an ideal dish to refresh the palate on summer days.
The meaning of white garlic
The term "ajoblanco" is as simple as the combination of two words: "garlic" and "white." Garlic, fundamental ingredient in this cream, refers to its flavor and distinctive aroma. On the other hand, the "white" refers to the pale and bright color of the final cream, the result of the mixture of ingredients such as bread and almonds that provide the texture to this soup.
History and origin of Malaga Ajoblanco
White garlic has deep roots in Andalusian cuisine and its origin dates back to ancient times. It is believed that this tasty cream originated in the region of Malaga, in southern Spain, where the warm climatic conditions and the abundance of almonds and garlic made its creation possible.
Since then, white garlic cream has become a symbol of Malaga gastronomy and a family culinary tradition that is transmitted from generation to generation.
How white garlic soup is prepared
The white garlic soup, being a cold cream is prepared very easily and is characterized by being very similar to salmorejo or the Andalusian gazpacho ; In fact in many places it is called "White Gazpacho."
The basic ingredients of this preparation are: garlic, almonds, white bread crumb, olive oil, vinegar, water and salt that are crushed and mixed until a gentle and homogeneous cream is obtained. It is taken to the refrigerator and then served cold with typical accompaniments such as grapes, apples, melon or laminated almonds.
Uses and conservation of white garlic cream
Malaga white garlic is versatile in the kitchen. In addition to serving as a cold cream it can be used as sauce or dressing in fish dishes, shellfish and grilled vegetables. Its soft flavor and creamy texture make it perfect to enhance other ingredients without overwhelming its natural flavor.
As for its conservation, Ajoblanco soup remains in good condition for approximately 2 to 3 days . However, it is important to keep in mind that it tends to thicker over time so it is possible to adjust the consistency with a little water before serving it again.
What must be taken into account when making Malaga Ajoblanco
- Soak of bread: Leaving white bread soak enough time is crucial to obtain the proper texture. Bread must absorb enough liquid so that the cream is soft.
- Consistency adjustment: If it is too thick, you can add a little more cold water and mix until you get the desired consistency.
- Creative accompaniments: You can experience with different accompaniments. Fruits such as pears or peaches give you a special sweetness. It is also very good to serve it with fresh herbs, such as ciboulette (chives) or parsley for an additional touch of freshness.
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Malagueño Ajoblanco Recipe
Yields: 4 portions
Preparation: 15 minutes
Swear rest: 2 hours before serving
Ingredients
- 100 g of raw almonds
- 2 garlic cloves
- 100 g of white bread crumb
- 150 ml of extra virgin olive oil
- 30 ml of white wine vinegar
- 500 ml of cold water
- Salt to taste
- Laminated grapes or almonds to decorate (optional)
How to make step by step
- In a bowl, submerge the white bread crumb in water for about 10 minutes. Then drain it well.
- In a blender or food processor place the almonds, garlic cloves, drained bread and vinegar. Crush until you get a fine paste.
- With the liquefighter in progress slowly pour the olive oil into a constant thread until the mixture turns soft and creamy.
- Add gradually cold water until the desired consistency is obtained. The amount can vary according to personal preferences.
- Condicate with salt and pepper to taste and refrigerate for at least 2 hours. At the time of serving, it can be decorated with rolled grapes or almonds.
