Ajo Blanco: The Andalusian Cold Soup with a Rich History

Ajo Blanco is a staple of Spanish cuisine, and its roots can be traced back to the Andalusian region of southern Spain. This cold soup is made with a combination of blanched almonds, garlic, bread, olive oil, and sherry vinegar, making it a nutritious and flavorful dish that’s perfect for a hot summer day.

In this post, we’ll share a bit of the history of Ajo Blanco and teach you how to make it at home with an easy recipe.

History of Ajo Blanco:

The history of Ajo Blanco can be traced back to the 13th century when the Moors introduced almonds to Spain. They quickly became a staple ingredient in Andalusian cuisine, and Ajo Blanco was created as a way to use up stale bread and utilize the abundance of almonds in the region. This soup was popularized among the working class, who relied on it as a cheap and filling meal during harsh economic times.

Today, Ajo Blanco is still a staple of Andalusian cuisine and can be found on menus throughout Spain. Its popularity has also spread to other parts of the world, where it’s celebrated as a refreshing and nutritious summer soup.

Ingredients:

1 cup of blanched almonds

2 garlic cloves, peeled

1/4 cup of extra-virgin olive oil

3 tablespoons of sherry vinegar

2 cups of day-old white bread, crust removed and cut into small pieces

3 cups of cold water

Salt to taste

Grapes, sliced almonds, or diced cucumber for garnish (optional)

Instructions:

In a blender or food processor, combine the blanched almonds, garlic, bread, and 1 cup of water. Blend until you have a smooth paste. Add the remaining water, olive oil, and sherry vinegar. Blend again until well combined. Taste the soup and add salt to your liking. You can also adjust the consistency of the soup by adding more water if it’s too thick. Chill the soup in the refrigerator for at least 2 hours, or until it’s very cold. When ready to serve, give the soup a good stir and pour into bowls. Top with sliced grapes, sliced almonds, or diced cucumber, if desired. Ajo Blanco is not only delicious but also has many health benefits. Almonds, the main ingredient in this soup, are rich in protein, fiber, healthy fats, and various vitamins and minerals. Garlic, another essential ingredient, is known for its immune-boosting properties and is great for digestion. Olive oil is also rich in healthy fats and antioxidants, and sherry vinegar adds a tangy flavor to the soup. In conclusion, Ajo Blanco is a refreshing Andalusian cold soup with a rich history that’s still enjoyed today. With this easy recipe, you can make it at home and experience the flavors of Spain in your own kitchen.

Enjoy this nutritious and flavorful soup on a hot summer day, and appreciate its cultural significance as a part of Spanish cuisine.