Ajoblanco

The famous Malaga gazpacho made with almonds

Ajoblanco

Ajoblanco is a popular dish in Malaga cuisine, perfect for those summer days when temperatures rise and you don't feel like eating very hot dishes.

Ajoblanco, the famous Malaga gazpacho made with almonds.

Who knows if it's the oldest dish in Spain?

It's clear that the invention of ajoblanco predates gazpacho and salmorejo, basically because there were no tomatoes in Spain until Christopher Columbus set foot in the Americas. Gazpachos and soaked bread soups have been pr

epared for about two thousand years, but it was the proliferation of almond groves in southern Spain that changed the history of this ancient dish.

Ajoblanco has been passed down from generation to generation as a popular dish for those less wealthy classes who could alleviate hunger by soaking bread and seasoning it with vinegar. It appears in some passages of Don Quixote and also played a very important role after the Spanish Civil War, as its simplicity prevented many people from dying of hunger. It's a dish that requires a lot of care to prepare, and once you try it, you'll want to repeat it.

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The main ingredient is raw, peeled almonds.

To peel them and make it easier to remove the skin, here's a trick.

Place the almonds in a container and boil them briefly; when they cool, the skin will come off very easily.

Prepare it by adding, for example, about 100 grams of almonds, a clove of garlic, about 500 milliliters of water, 150 grams of bread (you can use stale bread from the day before), 100 milliliters of extra virgin olive oil, two tablespoons of vinegar, and half a teaspoon of salt.

Place all of this in a blender or Thermomix at maximum speed.

You'll end up with a smooth broth that you'll need to refrigerate to ensure it's optimal for consumption.

This dish is usually accompanied with halved grapes; it can also be served with a handful of Málaga-certified raisins. A dish that pairs perfectly with a sweet Málaga or Sierras de Málaga wine, and can be the starter for a fabulous sardine skewer or any fish from the bay of Málaga, whether on a skewer, grilled, or fried, like the incomparable Málaga fritura.

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