Today It is the turn of a traditional recipe for Mediterranean cuisine, very popular in Andalusian cuisine and that could not be absent from the blog: El ajoblanco.
Ajoblanco is a variant of Andalusian gazpachos. In its preparation we include foods as representative of the Mediterranean diet as are nuts (almonds), cereals (bread), fruit (grapes, melon, figs, apple ...) and olive oil. It is a dish from Andalusian cuisine in which, as in many other dishes inherited from the Arabs, the almond is the protagonist. Once the almonds, garlic and bread, as well as the rest of the ingredients were smoothed in a mortar, but nowadays the new tools of the kitchen help us, they save us time and effort and the result is also very rich.
- 150 gr of raw almonds without skin
- 1 or 2 cloves of garlic
- 100 gr approximately of white bread crumb seated
- 1 Lt of cold water (more or less as you like it thick)
- 100 ml of extra virgin olive oil
- 50 ml of wine vinegar
- a pinch of salt
- melon, grapes ... for garnish
We soak the bread crumb in a part of the cold water.
We put the almonds in the blender (raw and skinless) with the clove of garlic and the salt. We crush well until obtain a paste.
We add the crumb of soaked bread, we continue beating.
The oil is incorporated little by little , so that it goes emulsifying (as if we made a mayonnaise) and finally we add little by little the vinegar and water.
Let cool and serve with an accompaniment of a grapes , ham, apple, figs .. on this occasion, I have accompanied it with some melon balls and I have watered it with a little olive oil.