Ajo blanco, also known as “white gazpacho,” is one of the most unique and delicious dishes of Spanish cuisine. Originating in Andalusia, the refreshing almond and garlic cooler has its roots in culinary traditions that date back to Moorish times. Today, ajo blanco is popular not only in Spain, but also around the world, winning the hearts of food lovers thanks to its unique flavor and simplicity of execution.

History and Tradition

Ajo blanco is an excellent example of Andalusian culinary art. Its history dates back to the time when the Arabs ruled the Iberian Peninsula. It was they who introduced almonds to the region, which became one of the main ingredients in this soup. Combined with local products such as garlic and olive oil, they created a dish that has survived the centuries and still remains one of the favorite summer treats of the people of Andalusia.

Ingredients and Properties

The main ingredients of ajo blanco are almonds, garlic, bread, olive oil, wine vinegar and water. The almonds give the soup a creamy texture and a delicate, nutty flavor, while the garlic adds to its tanginess. Olive oil, a staple of the Mediterranean diet, enriches the soup with healthy fats, while wine vinegar adds a slightly sour flavor.

Thanks to its ingredients, ajo blanco is not only tasty, but also healthy. Almonds are rich in protein, fiber, vitamin E and magnesium. Olive oil provides unsaturated fatty acids that benefit heart health. Garlic, known for its antibacterial and anti-inflammatory properties, strengthens the immune system.

Recipe for Ajo Blanco

Although ajo blanco may sound exotic, its preparation is extremely simple and quick. Below you will find a traditional recipe to bring the flavor of Andalusia to your kitchen.

Engredients:

• 200 g of almonds (without the peel)
• 2-3 cloves of garlic
• 150 g of white bread (without crust)
• 100 ml extra virgin olive oil
• 2 tablespoons of wine vinegar
• 1 liter of cold water
• Salt to taste
• Grapes or melon pieces to serve (optional)

Preparation:

• Pour boiling water over the almonds for a few minutes to remove the skin more easily. Then drain and cool.
• Place almonds, garlic, bread, olive oil, wine vinegar and salt in a blender. Blend until a smooth paste is formed.
• Slowly add cold water, continuing to blend until you get the right consistency. The soup should be smooth and creamy.
• Transfer the soup to the refrigerator for at least an hour to chill well.
• Serve the ajo blanco well chilled, garnished with grapes or pieces of melon.
• Ajo blanco is not only a culinary adventure, but also a great way to survive hot days. Simple to prepare, rich in flavor and nutritional value, this Spanish cooler certainly deserves a place on your summer table. Enjoy!