Best 3 Ajoblanco Cold Spanish Almond Soup Recipes
In the realm of culinary delights, few dishes capture the essence of simplicity and elegance like ajoblanco, a traditional cold soup originating from the sun-kissed region of Andalusia in southern Spain. Experience the harmonious blend of flavors as crushed almonds, garlic, and olive oil emulsify into a velvety, ivory-colored soup. This chilled delight offers a refreshing respite from the summer heat, boasting a symphony of textures and flavors that tantalize the palate. With its creamy consistency, nutty undertones, and hints of garlic and sherry vinegar, ajoblanco promises a culinary journey like no other.
Indulge in the versatility of ajoblanco with three delectable recipes that showcase its culinary prowess. The classic ajoblanco recipe remains true to its roots, relying on the purity of its core ingredients to create a timeless dish. For those seeking a touch of innovation, the ajoblanco with grapes and walnuts recipe introduces a delightful burst of sweetness and crunch, while the ajoblanco with roasted red peppers recipe adds a vibrant splash of color and a smoky depth of flavor. Each variation offers a unique interpretation of this Andalusian gem, ensuring an unforgettable culinary experience.
AJO BLANCO (SPANISH ALMOND SOUP)
Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. This refreshing soup is sometimes called "white gazpacho".
Provided by Caroline Williams
Categories Soup and Stew Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
- Add the almonds, garlic and apple and blend until smooth.
- Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
- Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
- Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
- To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.
Nutrition Facts : Calories 422 calories, Fat 38 grams fat, ServingSize 1/2 of recipe
SOPA AJOBLANCO
This white gazpacho was a staple growing up; I remember slurping it directly from the bowl. It's made from stale bread and seasonings you have on hand and topped with grapes for a traditional touch. - Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.
Nutrition Facts : Calories 660 calories, Fat 62g fat (11g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
AJOBLANCO (COLD SPANISH ALMOND SOUP)
This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes.
Provided by Luis Luna
Categories Spanish Soups and Stews
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
- Chill soup for a minimum of 15 minutes. Serve garnished with grapes.
Nutrition Facts : Calories 853.1 calories, Carbohydrate 25.5 g, Fat 77.8 g, Fiber 11.9 g, Protein 25 g, SaturatedFat 7.3 g, Sodium 71.2 mg, Sugar 7.3 g
Tips:
- To make the smoothest ajoblanco, use blanched almonds. Blanching almonds is easy: simply bring a pot of water to a boil, add the almonds, and boil for 1 minute. Then, drain the almonds and rinse them with cold water. The skins will slip right off.
- If you don't have time to blanch the almonds, you can use raw almonds. However, the soup will not be as smooth.
- Use high-quality olive oil. The olive oil is one of the main ingredients in ajoblanco, so it's important to use a good one. Look for an extra virgin olive oil that has a fruity, peppery taste.
- Serve ajoblanco chilled. Ajoblanco is traditionally served cold, so make sure to chill it for at least 2 hours before serving.
- Garnish ajoblanco with your favorite toppings. Some popular toppings include grapes, hard-boiled eggs, and croutons.
Conclusion:
Ajoblanco is a delicious and refreshing cold soup that is perfect for a summer meal. It is easy to make and can be customized to your own taste. So next time you are looking for a light and healthy meal, give ajoblanco a try.
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