Ajoblanco

Ajoblanco (also known as white garlic) is a popular soup originating from the southern region of Spain, particularly in Andalusia and Extremadura. It is a cold soup made primarily from garlic and almonds, and is often served with grapes or melon pieces.

History

The origins of Ajoblanco can be traced back to the Moorish period of Spain. It is believed to have been a staple food for the agricultural workers in the hot summer months, due to its cooling properties and the availability of its ingredients.

Ingredients and Preparation

The main ingredients of Ajoblanco are blanched almonds and garlic cloves. These are blended together with olive oil, vinegar, and water to create a creamy soup. Some variations of the recipe also include bread soaked in water to add thickness to the soup. The soup is then chilled before serving. Traditionally, Ajoblanco is served with fresh grapes or pieces of melon, which provide a sweet contrast to the savory soup.

Cultural Significance

Ajoblanco is more than just a soup; it is a symbol of the Andalusian culture and history. It is often served during the annual Ajoblanco festival in Almáchar, a small town in the province of Málaga, where thousands of liters of Ajoblanco are prepared and served to the visitors.

See Also

• Gazpacho
• Salmorejo
• Spanish cuisine
• Andalusian cuisine

References

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