Ajoblanco, a cold Andalusian soup Posted by Magda on Jul 28, 2012 in Spanish Culture
Con el calor este verano, siempre es agradable comer un plato refrescante. El ajo blanco es una sopa fría típica de Málaga, aunque se hace también en otras zonas de Andalucía. Se hace con almendras, miga de pan y ajo. Vamos a ver qué ingredientes necesitamos para prepararlo:
150 g de almendras
100 g de miga de pan blanco
2 dientes de ajo
100 ml de aceite
50 ml de vinagre blanco de vino
sal
1 litro de agua fría
uvas para la guarnición
Y ahora, manos a la obra. Ponemos a remojar el pan duro, tras haber quitado la corteza. Tras esto, tenemos que triturar las almendras, la sal y los ajos, hasta tener una pasta, para lo que usaremos la batidora. Poco a poco vamos incorporando la miga de pan troceada, aceite y vinagre, y añadimos agua fría hasta dar la consistencia deseada.
El ajoblanco se mantiene en el frigorífico hasta el momento de servir, y suele acompañarse de uva moscatel, aunque también se pueden añadir otros tropezones: un poco de jamón, unos cubos de melón, incluso unas tiras de mojama o un poco de patata y judía verde hervidas y troceadas.
¡Que aproveche!
by gorriti
With the heat this summer, always it is always nice to have a refreshing dish. The ajoblanco (white garlic soup) is a typical cold soup from Malaga, although it is also cooked in other Andalusian places. It is made with almonds, crumb and garlic. Let’s see what ingredients we need to prepare it:
150 g of almonds
100 g of white bread crumb
2 cloves of garlic
100 ml of oil
50 ml of white wine vinegar
1 litre of cold water
muscatel grapes
And now, let’s get down to work. We have to soak the hard bread, after having removed the crust. After this, we have to crush the almonds, the salt and the garlic, till we have a paste, and we will use the mixer for that. Little by little, we will add the crumb cut into pieces, oil and vinegar, and cold water till we give the wished consistency.
The ajoblanco is kept in the fridge up to the moment we serve it, and it is usually served with muscatel grapes, although some other garnishes can also be added: a bit of ham, a few cubes of melon, even a few strips of tuna fish or a bit of potato and green bean boiled and cut into pieces.
Enjoy your meal!
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About the Author: Magda
Hi all! I’m Magda, a Spanish native speaker writing the culture posts in the Transparent Language Spanish blog. I have a Bachelor’s in English Philology and a Master’s in Linguistics and Literature from the University of Granada, in Spain. I have also completed a Postgraduate Certificate in Education, and then worked as an English teacher in several schools and academies for several years. Last year was my first at university level. In addition, I work as a private tutor, teaching English and Spanish as a foreign language to students and adults. In my free time, I’m an avid reader and writer, editing and collaborating in several literary blogs. I have published my first poetry book recently. And last but not least, I love photography!
Comments:
Christina O’Shaughnessy:
Dear Magda, The English translation of “unos cubos de melón” should read “some cubes of melon”, not “buckets”.
Magda:
@Christina O'Shaughnessy Oh, I was absentminded… Thanks a lot Christina!
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