Málaga · Spain
Ajoblanco
A cold white soup of blanched almonds, garlic, bread, olive oil and vinegar from Málaga and Granada, often called the 'white gazpacho'. Almonds arrived with the Moors, and the dish is considered one of the oldest surviving Andalusian soups, predating the tomato-based gazpachos.
Approximate, per 1 bowl (~250ml). Values vary by recipe and portion.
Where it comes from
A cold white soup of blanched almonds, garlic, bread, olive oil and vinegar from Málaga and Granada, often called the 'white gazpacho'. Almonds arrived with the Moors, and the dish is considered one of the oldest surviving Andalusian soups, predating the tomato-based gazpachos. It appears in passages of Don Quixote and is classically garnished with muscatel grapes.
Where to eat Ajoblanco
0 restaurants worldwide serve it.
The variants
Con uvas
Served topped with sweet muscatel grapes, the Málaga signature garnish.
Con melón
Finished with melon instead of grapes for a summery contrast.
Ajoblanco extremeño
Extremadura version, sometimes warm and using more bread for body.
Con manzana
Modern garnish of green apple for tart crunch.
Cook it yourself
- Ajoblanco
A chilled Malagueño soup of blanched almonds, garlic and bread bound with good olive oil and sharpened with vinegar, often called white gazpacho. Older than the tomato itself in Andalusia, it is pure, cooling and unexpectedly elegant.