Ajoblanco Malagueño

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A white Andalusian almond soup with bread, garlic, olive oil and vinegar, usually served cold with grapes.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Blanched almonds – 200 g
• Day-old white bread – 120 g
• Garlic clove – 1 small
• Cold water – 700 ml
• Extra virgin olive oil – 80 ml
• Sherry vinegar – 2 tbsp
• Salt – to taste
• Green grapes – 120 g

Method

STEP 1
Soak the bread in a little of the cold water until it is soft. If your almonds feel dry, soak them briefly too and drain them well.

STEP 2
Blend the almonds, soaked bread, garlic, vinegar and salt with about half of the water until the mixture is very smooth. This can take a few minutes.

STEP 3
Keep blending and add the olive oil slowly so the soup emulsifies instead of separating.

STEP 4
Add the remaining water until the soup has the thickness you like. It should pour easily but still feel creamy. Chill well.

STEP 5
Serve cold with halved grapes. A few drops of olive oil on top make the flavour rounder.