Ajoblanco Recipe from Malaga

As the hot days approach and the weather gets better, the meals change their textures and temperatures, we start to fancy other types of fresher food and with simpler ingredients, while we do without the very hot spoon dishes.

In this case, we don’t want to miss out on this recipe for Malangueño ajoblanco, a popular and very traditional cold soup with a fresh touch, simple and very satiating ingredients. This delicious soup is typical of the southern areas of Spain and is mainly made up of garlic, bread and almonds. We invite you to join us and discover how to make ajoblanco from Malaga to prepare it at home whenever you want.

Ingredients to make Ajoblanco from Malaga:

• 200 grams of raw almond
• 2 cloves of garlic
• 1 slice of bread with a lot of crumbs a thick slice
• 1 liter of fresh water
• 30 milliliters of apple cider vinegar
• 1 pinch of salt
• 60 milliliters of extra virgin olive oil

How to make Ajoblanco from Malaga:

1. The first thing to prepare is the bread. While you continue with the rest of the recipe for this ajoblanco soup, leave it to soak and soften.
2. Grind the raw almonds using a powerful chopper so they are very fine. You can also use a grinder.
3. Add the garlic, vinegar and oil. Add the drained bread and begin to grind. As soon as a homogeneous paste is formed, you can add the water and salt to give it just the right amount. The ajoblanco can be left with a thicker or lighter texture, depending on the taste of each person.
4. Once our wonderful ajoblanco from Malaga is ready, all that remains is to serve it very cold with some ham shavings. Grapes are also a wonderful side dish. You can leave it in the fridge for several days and you will see that it keeps very well.