CASA VEGA
Nerja, España
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StartersEasy🕒 20 min4 servings
Ajoblanco
Cold, white soup of almonds and garlic from Málaga, traditionally served with sweet grapes or melon.
Ingredients
- 150 g blanched almonds
- 2 cloves garlic
- 100 g stale white bread
- 100 ml olive oil
- 2 tbsp sherry vinegar
- 500 ml cold water
- Salt
- Green grapes or melon for serving
Method
- 1
Soak the bread in a little water
- 2
Blend the almonds, garlic and soaked bread into a coarse mixture
- 3
Add the olive oil in a thin stream while blending
- 4
Gradually add cold water until the soup has the desired consistency
- 5
Season to taste with sherry vinegar and salt
- 6
Chill for at least 2 hours and serve with halved grapes or cubed melon
Recipe tips
The soup thickens slightly in the fridge — adjust with a little extra water before serving if needed.