Ajoblanco
Ajoblanco [ axoˈblaŋko ] ( Spanish : white garlic ) is a cold Spanish soup , related to gazpacho , which is mainly used in Andalusian cuisine with an emphasis on Granada , Jaén , Córdoba , Málaga and Almería . But it is also prepared in Extremadura .
Ingredients and preparation
As its name suggests, the Ajoblanco is white in color. It is mainly based on stale, previously soaked white bread and ground almonds ; the soup gets its flavor from ingredients typical for the region such as garlic , olive oil , salt and occasionally vinegar , which are pureed together with the almonds in a mortar to make a fine paste. In times of crisis, such as after the Spanish Civil War, the almonds were also replaced by broad bean flour .
Variations
In Malaga the soup is usually served with grapes and pieces of honeydew melon . In the Vega de Granada it is a custom to serve the ajoblanco with baked potatoes (span. Papa asá ) and to prepare it a little thinner so that you can drink it straight from a vessel.
history
The dish is believed to be derived from the cuisine of the Moorish Al-Andalus , as the almond is one of its main ingredients. Both Granada and Málaga claim the authorship of the ajoblanco, but its modest origins are undisputed.
Cultural meaning
In southern Spain there are regular festivities associated with the ajoblanco in the summer months. Every year on the first Saturday in September in Almáchar ( province of Málaga ) a Fiesta del ajoblanco takes place, which serves to maintain customs and present local gastronomy.