The Andalusian white gazpacho, known as Ajoblanco, is one of the oldest cold soups in Spain, particularly popular in Málaga, Granada, and Córdoba.
Unlike red gazpacho, ajoblanco is prepared without tomato and relies on a combination of almonds, bread, garlic, olive oil, and vinegar, resulting in a creamy white and velvety soup with a delicate and refreshing flavor.
Traditional Garnishes:
White grapes (preferably Moscatel variety), halved and seeded
Cubed melon
Toasted almonds
Crispy Iberian ham
On the blog, you can also find a red version of:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Spanish
- Seasonality: Spring, Summer
Ingredients
- 5 1/3 oz bread
- 7 oz peeled almonds (+ for decoration)
- 2 cloves garlic
- 2 tbsp white wine vinegar
- 7 tbsp extra virgin olive oil
- 3 cups cold water
- to taste salt
- to taste white grapes
- to taste melon
Steps
Soak the bread crumbs in cold water for about 10 minutes.
In a blender, combine the almonds, garlic, squeezed bread, vinegar, and a pinch of salt. Blend until a smooth paste is achieved.
With the blender running, slowly add the oil in a stream to emulsify the mixture.
Gradually incorporate the cold water until the desired consistency is reached: thicker for a cream, thinner for a refreshing drink.
Taste and adjust salt and vinegar according to your preference.
Let it rest in the refrigerator for at least 2 hours before serving with halved white grapes, cubed melon, and toasted almonds.
📍 Regional Variants:
Málaga: Considered the birthplace of ajoblanco, here the recipe is often accompanied by Moscatel grapes, and the Fiesta del Ajoblanco is celebrated annually in Almáchar, where over 3,000 liters of this traditional soup are distributed.
Granada: The Granada version may include the addition of cucumber or be served with melon, offering a slightly sweeter and fruitier variant.
Córdoba: Here, there is a variant called mazamorra, similar to ajoblanco but with a thicker consistency and often served with hard-boiled eggs and ham.
