By Chef H. Delgado
June 23, 2020
"Ajo Blanco “it’s a cold soup very popular in the south of Spain, Andalucia, Extremadura, being the regional dishes at 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 and 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.
Receive my best Spanish recipes via e-mail
Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.
This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.
This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.