Back Axoblanko Azerbaijani Ajoblanco Catalan Ajoblanco German Aĥoblanko Esperanto Ajoblanco Spanish Ajoblanco French Ախոբլանկո Armenian Ajoblanco Italian アホ・ブランコ Japanese Ахобланко Macedonian
 | This article needs additional citations for verification. (March 2013) |
 Ajoblanco served with grapes | |
| Alternative names | Ajo blanco, white gazpacho |
|---|---|
| Course | Appetiser |
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Bread, almonds, garlic, water, olive oil |
Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.
Ajoblanco is sometimes referred to as "white gazpacho".[1]
Extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.[2][3]
- ^ "Ajo Blanco - White Gazpacho | Cook (almost) Anything at Least Once". Cookalmostanything.blogspot.com. 2007-03-23. Retrieved 2018-07-06.
- ^ "Cocina la receta Ajoblanco extremeño de".
- ^ Ajo Blanco Extremeño