Cold white garlic soup

This Spanish cold white garlic soup is a bit of an aquired taste. For some, the thought of eating “Ajoblanco”, a cold garlic soup, is not an appealing one, but I really recommend that you give it a go. It is similar to the other famous cold garlic soup “Gazpacho”, containing its four key ingredients: water, oil, garlic and bread. Ajoblanco, like Gazpacho again, is typical from Andalusia in the south of Spain where the cold soups really make sense in the sweltering hot summer months. It is also a common dish in Extremadura. Ajoblanco is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. This cold white garlic soup usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used. This Spanish soup probably has its origins in Moorish cuisine, given that almonds are the main ingredient and it probably originated in Sevilla or Málaga, although its exact origin is unknown.

INGREDIENTSCold white garlic soup
250 g of bread without the crusts, soaked in a bit of water
100 g of pealed raw almonds
2 pealed garlic cloves
½ litre of cold water
1 glass of olive oil
Vinegar, to taste
Salt, to taste

Use a blender to mix up the almonds, garlic and a pinch of salt. Add the bread and beat into a paste. Then little by little add the olive oil, a dash of vinegar and the water.

Keep beating gently whilst adding. Strain the paste with a strainer and leave to cool in the fridge. Serve this Spanish cold white garlic soup very cold.

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