Authentic home cooking from Spain, with US measurements. 
Ajoblanco
Ajoblanco is a cold soup made with almonds and bread. It's considered the predecessor of gazpacho and originated in al-Andalus, when people made this soup with whatever ingredients they had at the time. With the arrival of tomatoes, gazpacho and salmorejo later developed. It's similar to Mazamorra Cordobesa, but this version is less thick.
Ajoblanco
Ajoblanco is a cold soup made with almonds and bread. It's considered the predecessor of gazpacho and originated in al-Andalus, when people made this soup with whatever ingredients they had at the time. With the arrival of tomatoes, gazpacho and salmorejo later developed. It's similar to Mazamorra Cordobesa, but this version is less thick.
Open in Cookpad AppSteps
- 1
Peel the garlic cloves and remove the germ to make them milder.
- 2
Soak the bread in the cold water in a blender jar.
- 3
Add the remaining ingredients except the olive oil, and blend until smooth.
- 4
While blending, slowly drizzle in the olive oil.
- 5
Serve with hard-boiled egg, black olives, or grapes, which are traditional. You can also serve it with peeled shrimp.
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