Ahoblanco - Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Water - 500 ml

Yesterday's white bread - 50 g

Blanched almonds - 50 g

Garlic - 2 cloves

Coarse salt - 1 tsp

White wine vinegar - 2 tablespoons

Seedless grapes - 140 g

• 70 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

Ajoblanco (ajoblanco, translated, let's say, "white garlic") is a very interesting cold Spanish soup. For some reason it is often associated with gazpacho, but for me, it has more in common with mayonnaise! Ahoblanco is a gentle foamy emulsion made from lots of water and a little olive oil, thickened with garlic, white bread and almonds.

Achoblanco is served in different ways in different regions of Spain - for example, it is served with baked potatoes. But I was more impressed by the fruity option: just think, garlic soup with grapes, melon or even apples? Isn't it an amazing flavor combination worth trying?

For two servings of ahoblanko, we need 50 grams. blanched almonds, 70-100 gr. yesterday's white bread (the amount depends on what its weight will be with the crusts removed), a clove of garlic per serving, 1 tsp. coarse crystalline salt, 50 ml of olive oil, 2 tbsp. wine vinegar (or lemon juice) and 500 ml of water. From fruits, you can take grapes, melons, in the most extreme case - apples. The amount of fruit to taste.

Grind the garlic with coarse crystalline salt in a mortar until it turns into gruel. Traditionally, ahoblanco was cooked in a mortar from beginning to end, I will use a blender, but it is still rational to crush the garlic in a mortar - in this case it forms an emulsion more easily.

Grind the almonds before they become sticky, i.e. strong enough.

Peel the dried white bread of yesterday (this is so that the ahoblanko is white, not brownish). This amount of water needs 50 grams. bread without a crust.

Crumbled bread, almond crumbs, garlic paste, olive oil and wine vinegar are rubbed into a thick homogeneous paste.

And after that, we begin to add water in small portions, as when preparing mayonnaise, and beat the ahoblanko at low mixer speeds. The first 100 ml is literally added in portions of 25 ml, then the water supply can be gradually increased, but you always need to make sure that you have an emulsion. The consistency of the finished ahoblanko is slightly thinner than the consistency of liquid mayonnaise.

As you can see, the "white garlic" is really very white, I specially show it in a white bowl. Fruit can either be poured into ahoblanco or served with it.

Enjoy your meal!

Other Spanish Cold Soup Recipes

Gazpacho

• Gazpacho classic