By Chef H. Delgado
June 23, 2020
“Ajo Blanco “it’s a cold soup very popular in the south of Spain, Andalucía, Extremadura, being the regional dish in Almáchar (Málaga) and Herrera del Duque (Badajoz).
It is considered the firstborn of the Andalusian gazpacho since it is based on bread, oil, and garlic. Almonds, salt, and vinegar are usually added, in addition to other ingredients depending on the region.
This classic old recipe could have had its origin in Roman gastronomy. Its ingredients are very common to those that supplied society in ancient times. This explains why it has become popular in these areas of the Iberian Peninsula since the Romans built their most important positions in Extremadura and Andalusia.
Although created in full Roman splendor, this meal has always been considered a humble dish. So much so that it was served as a supply to families during the Civil War and subsequent Spanish Post-War. Something that does not overshadow the fact that it is a rich and very nutritious dish.
Today I am lucky to be able to use almonds collected in one of the trees in my uncle's town in Zamora (Villalpando). Almonds with an extra flavor, since it is an area with excellent conditions for almonds tree. The richness of the land and the climate make Spanish almond a staple product to use in your recipes.
Poor the “Ajoblanco” in a bowl or soup plate. Add it 3 grapes, 3 toast almond, 3 baby rocket leaves, 3 though flower petals, and finish with a dash of olive oil.
You can serve as an individual dish with two bowls, of grapes and bread in the middle of the table.
I hope you enjoy this delicious delicacy of Spanish gastronomy.
Have a tasty day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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