Ajoblanco Malagueño: The Original Cold Almond Soup of Málaga

Before the tomato transformed Spanish cuisine, there was ajoblanco. This creamy blend of almonds and garlic is the soul of Málaga, offering a cooling respite from the Mediterranean sun.

Ajoblanco is widely considered the precursor to gazpacho. Originating in the Axarquía region of Málaga, its roots stretch back to the Roman or Moorish periods when almonds and garlic were dietary staples, a heritage proudly championed by the Sabor a Málaga provincial food brand. Unlike its tomato-based cousin, it relies on bread and nuts for its luscious texture, balanced by the sharp bite of raw garlic and the acidity of sherry vinegar.

While traditionally pounded by hand in a large mortar, modern Andalucían kitchens almost exclusively use high-speed blenders to achieve a silky finish. It is most commonly served during the summer months, traditionally topped with green Muscatel grapes or slices of sweet melon to provide a sugary contrast to the savoury base.

Serves: 4 | Prep: 15 mins (plus chilling) | Cook: 0 mins

Ingredients

• 200g (7oz) blanched almonds (Marcona almonds are preferred for their oil content, but standard blanched almonds work well)
• 100g (3.5oz) day-old white crusty bread, crusts removed (sourdough or a rustic loaf is ideal)
• 2 cloves of garlic, germ removed for a milder flavour
• 100ml (3.5 fl oz) extra virgin olive oil (choose a mild variety like Arbequina)
• 2 tbsp sherry vinegar (Vinagre de Jerez)
• 500ml to 700ml (18 to 24 fl oz) ice-cold water
• 1 tsp sea salt, plus more to taste
• Garnish: A handful of green grapes (halved) or small cubes of chilled melon

Method

1. Soak the bread: Tear the white bread crumb into chunks and place them in a bowl. Cover with a little of the cold water for 5 to 10 minutes until soft, then squeeze out the excess moisture.
2. Prepare the base: Place the blanched almonds, garlic, and soaked bread into a high-speed blender. Add the salt and a small splash of the water to help it move.
3. Emulsify: Blend on high speed until a thick, smooth paste forms. With the motor still running, slowly drizzle in the extra virgin olive oil. This creates a stable emulsion, giving the soup its characteristic white colour and creamy mouthfeel.
4. Adjust the consistency: Add the sherry vinegar, then gradually pour in the remaining ice-cold water while continuing to blend. Add more or less water depending on whether you prefer a thick cream or a thinner, drinkable consistency.
5. Refine: Taste and adjust the salt or vinegar levels. If your blender is not exceptionally powerful, pass the soup through a fine-mesh sieve into a jug to ensure a perfectly smooth finish.
6. Chill: Refrigerate for at least 2 to 3 hours before serving. Ajoblanco must be served very cold to be truly authentic.
7. Serve: Pour the chilled soup into bowls and garnish with the halved grapes or melon cubes. Drizzle with a few extra drops of olive oil if desired.

Tips & variations

• Use Marcona almonds if you can find them: they provide a superior depth of flavour and a richer texture.
• For a modern twist: some modern Andalucían cooks add half a peeled green apple to the blender for extra acidity and a fruitier undertone.
• Manage the garlic: if you find raw garlic too aggressive, blanch the cloves in boiling water for 30 seconds before adding them to the blender.
• Ensure the water is truly ice-cold: this prevents the soup from warming up during the blending process, which can make the garlic taste bitter.

What to serve it with

Ajoblanco is traditionally paired with a chilled glass of dry Manzanilla sherry. The saline, bone-dry notes of the wine perfectly cut through the richness of the almonds and olive oil. To make it a fuller meal, serve it alongside a small plate of salty jamón Ibérico or crispy fried boquerones. For bread, a few simple picos (miniature breadsticks) provide a satisfying crunch.