What is Ajoblanco?

Ajoblanco is a traditional Andalus soup that is served in the summer months. It is designed to be refreshing and fulfilling, and is probably originally developed for workers in the field who wanted high caloric food that would still be refreshed in hot weather. Ajoblanco has, although less known than Gazpacho, another famous Spanish soup, certainly has its fans and can be a characteristic option of menus for people who like to experiment with Spanish food.

The central point of this soup is almonds, usually raw and blanched to remove their skins. The almonds are ground with fresh garlic and then mixed with a white, flawless bread that was soaked in water. Once a strong porridge has been made, the chef adds olive oil and Oct in slow drizzle, so the ingredients are mixed without clotting. Sometimes more water is added to thin soup. It was thoroughly mixed. Many cooks serve Ajoblanco with traditional accompaniment of white grapes, although chilling cooked baconY is not unusual and the soup is sometimes served with the side of baked potatoes or other bread, for the purpose of firing as much soup as possible.

This cold soup is sometimes called "white almond soup" or "white gazpacho". Technically, "White Gazpacho" is a bit of the wrong name, because while both are cold soups, Ingredients and Ajoblanco are always mixed, while gazpacho can be administered with intact ingredients. Ajoblanco is also much richer than Gazpacho, especially when served with calories with rich parties.

This soup makes an excellent summer soup because it is fine, and because it is so rich, it can be the main course of food. It is also deceptively light, so the guests will not feel heavily on the back of finishing the bowl, despite the fact that the soup is very rich. Well paired with sharp white wines such as wines that are in summerChvy months are popular, and also well packs for people looking for interesting print ingredients. Ajoblanco can be simply poured into a thermos after it has been made for transport to a party or picnic, with individual dinners to add salt and pepper for taste, although the taste is often sufficient in itself.