Catalan Kitchen LogoThe Catalan Table
Ajoblanco
Ajoblanco is a cold and creamy soup with a velvety texture, made with raw almonds, soaked bread crumbs, and a hint of garlic.
appetizer
almond
cold
soup
vegetarian
Ingredients
Servings:
4

Ingredients

  • 150 graw almond
  • 250 gbread crumb
  • 3 clovesgarlic cloves
  • 2 extra virgin olive oil
  • 2 tablespoonsvinegar
  • water
  • salt
  • Corinth raisins
  • salted ham
Nutritional Information

Per Serving (Approx.)

Calories
721 kcal
Protein
10 g
Fat
52 g
Carbohydrates
55 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Soak the bread crumbs in water for a few minutes until well saturated, then drain and mix with the raw almonds, peeled garlic, vinegar, olive oil, and a bit of salt to taste until a homogeneous paste is achieved.
  • Blend the mixture with an immersion blender until it becomes very smooth. Let it rest for a minimum of 2 to 3 hours in the refrigerator so that the flavors meld and the texture becomes firmer.
  • Once rested, add cold water to taste to achieve the desired texture (thicker or lighter according to personal preference) and mix well.
  • When serving, sprinkle a few Corinthian raisins and small dice-cut pieces of serrano ham over the top to add texture and flavor to the dish.
Recommendations & Tricks
  • Soak the raw almonds in water for a few hours before processing them; this will result in a smoother and creamier texture in your ajoblanco.
  • Use slightly stale bread from the previous day for the crumb, as it will better absorb the liquids and enhance the flavor.
  • Reserve a little extra virgin olive oil to drizzle just before serving, providing a fresh aromatic touch and shine to the finished dish.