Discover Ajo Blanco, Andalusia’s refreshing almond and garlic gazpacho. This traditional Spanish summer soup is simple to make and deliciously cooling.
This style of chilled raw soup is totally energising on a hot day – especially when served alongside a copa of equally chilled Fino!
Normally the word GAZPACHO refers to the well known tomato based gazpacho. But there are many other types of delicious gazpacho around.
The word GAZPACHO is really a generic term for any chilled soup which features;
raw fruit or vegetables
extra virgin olive oil
vinegar (always Sherry vinegar in my kitchen)
old bread soaked in water
salt
When not the popular tomato gazpacho, the main ingredients are normally listed in the description, eg. Melon & Mint Gazpacho or Peach Gazpacho or Strawberry Gazpacho etc
One of my favourites, Ajo Blanco – literally translated as white garlic but in fact the star ingredient is almonds. As the almonds release their milk during the blending process, the gazpacho becomes a bright white liquid. If ever I have any left in the fridge, it winks at me every time I open the door. If feeling slightly weary, a quick glass of this has the same effect on me as Popeye and his spinach. And I’m not even a huge fan of raw garlic! But with the shoot that runs through the garlic clove removed, it never leaves that anti-social lingering.
Points to note;
The addition of bread is not essential; it only makes it more sustaining and thicker.
It’s essential to remove the shoot that run through each clove (that’s the bitter part that repeats on you), and don’t chop it too small, otherwise the blades of your blender won’t catch it to puree.
Seasoning is entirely up to you. I always add extra Sherry vinegar to my glass because that’s how I like it.
If you start making it often this summer, keep a stock of sliced grapes or cherries in the freezer to use as garnish/ice cubes to chill even further.
If you add less water, it will be thicker and can become a dip or sauce for BBQ or even tinned tuna.
My recipe features the addition of apple, which adds a crunch to the texture and gives a sweetness.
AJO BLANCO x 4
(chilled white Garlic & Almond Gazpacho)
1/2 medium apple peeled, quartered, cored & chopped
100g blanched almonds
2 medium peeled garlic cloves, centre shoot removed
1 x thick slice of old bread soaked in water till soft (optional, I rarely add it)
300ml or more of water
2tbs quality fruity extra virgin olive oil – my favourite variety is Hojiblanco
1 tbsp Sherry vinegar
1 x tsp Maldon Salt
Frozen Grapes, preferably Moscatel
Wash and cut grapes in half (or quarters), de-seed and freeze flat on a plastic plate/tray.
Put almonds, garlic, bread & half the apple in a blender with some of the water. Whizz until a paste is formed. I love using my NutriBullet for this.
Then add the EVOO and vinegar. Finally, add the remaining apple to allow for some crunchy texture.
Season and pour into a large lidded jar & chill for 2 hours minimum.
It’s stunning when served in a glass. Always shake well before serving as the apple juice will sink to the bottom. I sometimes add a couple of ice cubes to chill it down and also dilute it.
It will last in the fridge for a couple of days.
Serve with frozen grapes or cherries or toasted pine nuts and/or diced apple floating on top. Or a chilled fig makes a great garnish. Particularly great if you can find Moscatel grapes.
The perfect wine pairing is Manzanilla or Fino Sherry
