Ajoblanco

Ajoblanco [ axoblaŋko ] (Spanish: white garlic ) is a cold, related with the Spanish gazpacho soup, which is mainly attributable to the Andalusian cuisine with an emphasis on Granada, Jaén, Córdoba, Málaga and Almería. However, it is also prepared in Extremadura.

Ingredients and preparation

As its name suggests, the Ajoblanco white in color. It is mainly based on stale, previously soaked white bread and ground almonds; the wort gets the soup through typical for the region of ingredients such as garlic, olive oil, salt and vinegar occasionally, which are mashed together with the almonds in a mortar to a fine paste. In times of crisis, such as after the Spanish Civil War, the almonds were replaced by Saubohnenmehl.

Variations

In Málaga, take the soup usually with grapes and a Honigmelonenstückchen. In the Vega de Granada is the custom, the Ajoblanco with baked potatoes (Spanish papa ASA) to rich and slightly thinner to prepare, so you can drink it directly from a vessel.

History

The court is probably due to the cuisine of the Moorish Al -Andalus, as the almond is one of its main ingredients. Both Granada and Málaga take the authorship of the Ajoblanco claim for themselves, undisputed, however, is his humble origins.

Cultural Significance

In southern Spain there is in the summer months regularly treats that are connected to the Ajoblanco. Thus takes place annually on the first Saturday in September in Almáchar ( Málaga province ) a Fiesta del ajoblanco place that serves the traditional customs and the presentation of the local gastronomy.