Soups

Ajoblanco

Ajoblanco predates red gazpacho — tomatoes arrived from the Americas in the 16th century; almonds and garlic have been growing in Andalucía for millennia. This is the older recipe, the one the Moors left behind, and it is extraordinary: ice-cold, intensely savoury, slightly sweet from the grapes.

Made with La Piedra del Molino extra virgin olive oil

Prep

20 min + 2 hrs chilling

Cook

0 min

Serves

4

Difficulty

Easy

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 200g blanched almonds
• 200g stale white bread, crusts removed, soaked in water
• 2 garlic cloves
• 150ml La Piedra del Molino extra virgin olive oil
• 3 tbsp sherry vinegar
• 1 tsp salt
• 500–600ml very cold water
• To serve: 100g cold green grapes, halved · extra olive oil

Method

1. 1

   Blend almonds, squeezed bread, garlic, vinegar, and salt until a thick paste forms.

2. 2

   With the blender running, add the olive oil in a slow stream.

3. 3

   Add cold water gradually until the consistency is silky and slightly thick — thinner than salmorejo, thicker than water.

4. 4

   Season. Chill for at least 2 hours. It must be served very cold.

5. 5

   Serve topped with halved grapes and a drizzle of olive oil.