Ajo blanco

Ajo blanco

Ajo Blanco (also known as white gazpacho) is a popular Spanish cold soup originating from the Andalusian region. Unlike its more famous counterpart, the tomato-based gazpacho, Ajo Blanco is made from a blend of almonds, garlic, bread, water, olive oil, vinegar, and sometimes grapes or melon. This dish is particularly favored during the hot summer months for its refreshing qualities.

History

The origins of Ajo Blanco can be traced back to the time before the Roman and Islamic conquests of the Iberian Peninsula, making it one of the oldest cold soups in Europe. It is believed to have been a staple food for the peasant class, due to the simplicity and affordability of its ingredients.

Ingredients and Preparation

The primary ingredients of Ajo Blanco include:

• Raw almonds - soaked overnight to soften
• Fresh garlic cloves
• Stale bread - typically white, soaked in water
• Extra virgin olive oil
• Sherry vinegar or another mild vinegar
• Cold water
• Salt to taste

Optional garnishes include fresh grapes or small pieces of melon, which add a sweet contrast to the soup's creamy texture and savory flavor.

To prepare Ajo Blanco, the almonds and garlic are first blended into a fine paste. Soaked bread is then added to the mixture, followed by olive oil, vinegar, and water. The mixture is blended until smooth, then chilled in the refrigerator. Before serving, the soup is seasoned with salt and sometimes garnished with grapes or melon.

Cultural Significance

Ajo Blanco is more than just a dish; it is a cultural symbol of the Andalusian summer. It represents the ingenuity of traditional Spanish cuisine, utilizing simple, available ingredients to create a dish that is both nourishing and refreshing. The soup is often served during the Feria de Málaga and other local festivals, celebrating the region's culinary heritage.

Variations

While the traditional Ajo Blanco recipe is revered for its simplicity and historical authenticity, contemporary variations exist. Some chefs add modern twists, such as incorporating fruits like strawberries or using different nuts in place of almonds. However, the essence of Ajo Blanco remains its cool, creamy texture and the balance of flavors from its core ingredients.

See Also

• Gazpacho
• Spanish cuisine
• Cold soup