This refreshing cold soup is characteristic of the area of Axarquia. Its popularity in this region makes places like festivals and tastings held Almáchar of this dish.
Its main ingredient is almonds and served cold with muscat grapes, thereby achieving a unique blend with the sweet grapes and bitter almond.
Ajoblanco recipe
Ingredients: 200 grams almonds, 2 cloves of garlic, 1/4 litre olive oil, vinegar, salt, water and grapes, optional.
Ajoblanco preparation:
In order to remove the skin of the almonds, soak them for several hours or else scald them in boiling water. Place them in the mortar together with the garlic cloves and a dash of salt, and mash well. Next, add the olive oil as you slowly grind and stir without pausing, until everything is well mixed and forms a white paste. This usually takes about twenty minutes or a bit more.
Cool water is added when served. Be careful that the ingredients do not separate. Season with vinegar and add salt to taste.
