Gazpacho is world famous. But white Gazpacho, a traditional Spanish appetizer that officially goes by the name Ajoblanco, deserves more than being the underdog. Maybe it would help if everybody stopped calling the Ajoblanco recipe white gazpacho.
The Gazpacho vs. Ajoblanco Recipe
Just like the Gazpacho recipe, the Ajoblanco recipe is from Andalusia, eaten cold and traditionally prepared with a mortar and pestle (though nowadays most people use a food processor).
Those are the similarities. Differences are the color and basically all ingredients. Whereas Gazpacho gets its red color from tomatoes and its juicy, smooth structure from tomato and some veggies, the Ajoblanco recipe is based on almonds.
Almonds and garlic make up for the color, but together with soaked stale bread they also account for a very creamy structure.
- Food Processor (or mortar and pestle)
For 2-3 servings
- 200 grams of roasted almonds
- 1 slice of stale bread (or substitute with a regular slice and toast in the oven or a pan)
- 2 cloves of garlic, pestled
- ½ teaspoon of salt
- 2 tablespoons of white wine vinegar
- ¼ cup (60 ml) of olive oil
- 2 cups (480 ml) of water
- Green grapes for garnishing
How to make Ajoblanco
Prep time: 15 min.
- Take the slice of stale bread and cut into small cubes. Soak in water.
– If you don’t have stale bread: roast a slice of bread on 80 degrees Centigrade (180 F) in an oven for about 15 minutes before soaking. Or toast in a pan before soaking.
– Take an extra slice to serve as croutons on the side.
- Blanch 200 grams of toasted almonds in (almost) boiling water for about 2 minutes. (Keep a few almonds aside for garnishing.)
- Meanwhile, pestle 2 cloves of garlic together with ½ teaspoon of salt and 1 tablespoon of olive oil into a juicy paste. (If you don’t have a mortar and pestle at hand, cut the garlic as fine as possible and add together with the salt and olive oil to a food processor).
- Rinse the almonds after 2 minutes and add to the food processor together with the garlic/oil/salt-paste.
- Blend all together as smooth as possible.
- Squeeze out the bread crumbs and add to the food processor. Blend again for a bit.
- Add 2 tablespoons of vinegar and the rest (¼ cup, 60 ml) of the olive oil and blend again.
- Add 1 cup (240 ml) of water and blend again. (If you don’t have much time to refrigerate after preparation, you can cheat by using ice cubes.)
- If everything is smooth, add more water to your liking. The Ajoblanco needs to remain a thick emulsion though.
- Refrigerate for a few hours.
All into cold, Spanish soups now? Check out the recipe for red colored Gazpacho.
Prep: 15 min.
Cook: 0 min.
Total: 15 min.
Ingredients: almonds, garlic, stale bread, olive oil, salt, vinegar
Type of meal: starter, soup