Spanish
Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Ajoblanco (Chilled Malaga Almond and Garlic Soup) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups blanched almonds
- 3 oz day-old bread
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 2 cups water
- 1 tsp salt
- 1 cup, halved green grapes
How to cook it
- Soak the almonds and the torn bread separately in water for about 30 minutes until softened, then drain the almonds and squeeze the excess water from the bread.
- Combine the almonds, the bread, and the garlic in a blender with a splash of the water and blend until you have a smooth, pale paste.
- With the motor running, drizzle in the olive oil and the sherry vinegar, then thin the soup with the remaining water until it reaches a pourable, creamy consistency.
- Season with the salt and blend once more, passing the soup through a fine sieve if you want the silkiest texture.
- Chill the soup in the refrigerator for at least 2 hours, then ladle into bowls and scatter the halved grapes over the top just before serving.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Ajoblanco (Chilled Malaga Almond and Garlic Soup), read from the same composition Dinejot builds a real meal from.
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ajoblanco (Chilled Malaga Almond and Garlic Soup) carries tree nuts and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Albondigas en Salsa (Spanish Meatballs in Tomato Sauce) |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Nuts and seeds, Grains, and Fruit
- How this was set
- Hand audited
When to cook it
Ajoblanco (Chilled Malaga Almond and Garlic Soup) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on almond, bread, and grape.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.