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|Alternative names||Ajo blanco, White Gazpacho|
|Place of origin||Spain|
|Region or state||Andalusia|
|Main ingredients||Bread, almonds, garlic, water, olive oil|
Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.
The bread (generally hard bread) is soaked overnight in order to soften it. The almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed. Finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.
In some areas of Granada it is customary to have ajoblanco as an accompaniment to a "papa asá" (baked potato). When served this way, the soup is thinned so that it can be drunk directly from a glass.
- Ajo Blanco Extremeño
- "Ajo Blanco - White Gazpacho | Cook (almost) Anything at Least Once". Cookalmostanything.blogspot.com. 2007-03-23. Retrieved 2018-07-06.
- Fiesta del ajoblanco web-page (in Spanish)