Hello! Welcome and welcome to Paulina Kitchen. In this edition we bring a recipe under the arm that promises creaminess and freshness in equal parts: Mazamorra . It is a very traditional cold soup in Spain , originally from Córdoba, community of Andalusia.
But what does the mazamorra that everyone talks about it? Here they will find out. Prepare to discover all the secrets of this delight, from its origin, to how to prepare it at home with that special flavor that characterizes it.
And yes, we will also give you some advice of those that do not fail to make the mazamorra the star of the table to take note!
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On the mazamorra
The mazamorra is a cold soup that has the base almonds, bread and garlic . It is similar to Ajoblanco , but with a more creamy and dense texture. This Cordoba delight is perfect for those days when heat overwhelms and we need something fresh and light, but with flavor.
Although it might seem a humble dish that goes unnoticed, the mazamorra is almost a star that is part of the gastronomy of the region for centuries, and its recipe is still transmitted from generation to generation.
The Cordoba mazamorra is not just a dish; It is a sensory experience. The combination of almonds with bread creates a soft and delicate cream , which contrasts perfectly with the garlic touch and vinegar freshness. In addition, the hard egg garrison and Serrano ham adds a touch of color and flavor that raises this plate to another level.
THE ORIGIN OF THE MAZAMORRA
It is said that the Mazamorra Cordoba has its roots in Roman cuisine , where a similar soup was prepared with bread, garlic and almonds and it is even said that it is related to the famous salmorejo Cordoba .
- The name "Mazamorra " comes from the Hispanic Arab Maṣammūra , which refers to a type of food made with bread, probably one of the many variants of this dish that were consumed at the time.
It was during the Arab occupation of the Iberian Peninsula that this recipe acquired its current form. When the Arabs introduced new techniques and cooking ingredients such as almonds, which are the soul of this dish.
Over time, the Mazamorra recipe was consolidated as a symbol of Cordoba gastronomy , and although it has suffered some modifications, it remains faithful to its original essence.
What does the mazamorra have? Variants of the Cordoba recipe
While this cold soup is a simple preparation, it is also versatile. The basic ingredients are almonds, bread, garlic, olive oil, vinegar and salt . However, like every traditional recipe, each family has its own version, with small touches that make it unique. Some of the most common variants are:
- Classic Cordoba Mazamorra : the most traditional version, with white bread, raw almonds, garlic and a good stream of extra virgin olive oil. This is the recipe that has passed from generation to generation, and that remains the favorite in many Cordoba homes.
- With apple : a more modern variant that includes apple instead of vinegar, which gives it a sweet and fresh touch that contrasts wonderfully with garlic and almonds.
- With raisin grapes : Another interesting variation is what includes raisins, which provide a sweet touch and a set of textures on the plate.
- With ham : the Serrano ham is the traditional garnish, although some prefer to use Iberian ham to give it a more sophisticated touch.
- With peppers : Adding roasted peppers to this cold soup is a way of giving a touch of color and a smoked flavor that perfectly complements the softness of the almonds.
7 reasons to prepare the Mazamorra recipe
- Freshness : Being a cold soup, like the Andalusian Gazpacho , it is ideal to combat the heat of summer. The mazamorra is refreshing and light, perfect for an outdoor meal or a light lunch.
- Creamy texture : The combination of almonds and bread creates a soft and velvety cream that is undone in the mouth. This texture is one of the reasons why it is so appreciated.
- Delicate taste : although garlic gives a touch of flavor, the mazamorra is a soft dish in which the taste of almonds is the protagonist.
- Versatility : As we mentioned before, this soup admits many variants. You can add fruits, such as apple, banana or mango, for a sweet mazamorra; o pieces of avocado (avocado) and smoked salmon, for a more sophisticated version.
- Simple to prepare : although it may seem like a sophisticated dish, it is an easy recipe. It does not require complicated techniques or difficult ingredients to achieve.
- Healthy : Mazamorra is a light dish, but rich in nutrients. Almonds provide healthy fats, while garlic and olive oil are known for their beneficial health properties.
- Suitable for vegetarians : if prepared with gluten -free bread and the ham is omitted in the garrison, it can be a suitable dish for vegetarians and for people with food intolerances.
7 key tips for preparing almond mazamorra
- Use almonds without skin : This is the main ingredient. The ideal for this preparation is that they are almonds without skin , since this will give you a softer texture and better flavor.
- Do not exaggerate with garlic : although garlic is important, it should not master the dish. Use a small or half tooth tooth if a softer flavor is preferred.
- Choosing a good olive oil : olive oil is another of the key ingredients, so it is important that it is extra virgin to give the Mazamorra Cordobesa an intense flavor and a delicious aroma.
- Control the amount of vinegar : vinegar is the ingredient that provides acidity and freshness, but eye with passing. Add it little by little and try until you find the perfect balance.
- Let stand : the almond mazamorra improves if it is allowed to stand in the fridge (refrigerator) for a couple of hours. This allows flavors to be mixed and enhanced, achieving a more balanced and tasty dish.
- Accompaniment : This cold soup is usually served with hard egg, olives or serrano ham. However, you can experience with other accompaniments, such as grapes, roasted almonds and even a splash of truffle oil to give a gourmet touch.
- Adjust the consistency : If at the end of the preparation the soup is very thick, you can add some cold water or even some almond milk to lighten it. But keep in mind that the consistency must be creamy, not liquid.
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Almond mazamorra recipe
Yields: 4 portions
Preparation time: 15 minutes
Rest time: 1 hour
Ingredients
- 200 grams of raw almonds without skin
- 200 grams of white bread (preferably from the previous day)
- 1 garlic clove
- 100 ml of extra virgin olive oil
- 30 ml of white wine vinegar
- 500 ml of cold water
- Salt to taste
- Optional accompaniments: hard egg, olives, roasted almonds
How to make Cordoba mazamorra step by step
- Cut the bread into small pieces and place them in a bowl with cold water. Let stand for a few minutes until the bread is well soaked and soft. Then, drain it slightly to eliminate excess water.
- In a blender or processor place the raw almonds and the clove of peeled garlic. Crush until you get a fine and homogeneous paste. It is important that almonds are well crushed to achieve creamy texture.
- Incorporate the drained bread and the vinegar into the blender with the almond paste and the garlic and gradually add the olive oil, until all the ingredients are well crushed and form a soft cream.
- If the mixture is very thick, cold water can be added little by little while crushing, until the desired consistency is reached. Always remembering that the mazamorra must be creamy, but not too liquid.
- Add salt to taste and mix well so that flavors are integrated. Take to refrigerate before serving, at least for an hour.
- Serve with roasted almonds on top, hard egg and olives (optional).
