Ajoblanco is one of the most refreshing Andalusian dishes, alongside gazpacho and salmorejo. In fact, it falls under the category of ‘cold soups’, which are so typical of southern Spain. For this reason, we are dedicating a post to it so that you can learn what it is like and where you can eat this simple yet flavorful dish, which will taste like heaven when the heat intensifies.
Where it comes from and what is in ajoblanco
It is difficult to trace the origin of ajoblanco, and some trace it back to the Roman era, like so many other dishes of Andalusian gastronomy. It is thought to have emerged and evolved in parallel with gazpacho and salmorejo, which were already being prepared in the times of Al-Andalus but did not yet use tomatoes (which arrived from the Americas after 1492).
Even its etymology causes some debate: although it is easy to associate it with garlic (an ingredient present in the recipe), it could also refer to the verb ‘ajar’, in its sense of ‘to wear down’, due to the act of blending its ingredients until a smooth mixture is achieved.
In any case, in addition to the garlic cloves (from which the germ can be removed, if desired), two other ingredients considered fundamental are added to the blender: ground almonds and stale breadcrumbs. Olive oil, lemon vinegar, water, and salt are also introduced at different stages of the preparation. As a final touch, grapes or small pieces of melon are usually added.
In this way, the light tone of its main ingredients (almonds, garlic, breadcrumbs) gives it its characteristic color. It is worth noting that one variation involves using ground dried broad beans, which was more common in the past during periods of almond scarcity. And for a truly refreshing taste, it should be left to rest in the refrigerator for some time before serving.
Where to eat ajoblanco
In summer, and generally during the warm season, there are many places to eat ajoblanco throughout Andalusia, as well as in other nearby communities such as Extremadura and southern Castilla-La Mancha. But there is no doubt that some provinces and municipalities consider this dish one of their hallmarks.
Without a doubt, Málaga is one of those cities, where it could be considered the equivalent of what salmorejo is to Córdoba. It is here where this cream is served in a bowl, topped with grapes or pieces of melon or apple, and further decorated with a drizzle of olive oil.
In contrast, in the fertile plains of Granada, it is usually prepared with a more liquid consistency, to the point that it is often served in a glass for drinking, ideal for accompanying dishes such as roasted potatoes. This is quite the opposite of Almerian ajoblanco: in this city and its province, the result is a thicker cream that is not topped with fruit, but is instead served as a spread on toasted bread or to accompany fried fish.
And if you want to taste ajoblanco in a truly local atmosphere, there is nothing better than attending a traditional festival where this dish is the protagonist: the Ajoblanco Festival in Almáchar, in the province of Málaga. In this town with such a strong agricultural tradition, a fair is organized every first Saturday of September where you can not only taste ajoblanco, topped with local Muscat grapes, but also learn how to cook it, visit themed art exhibitions, and enjoy Málaga folklore, such as the traditional verdiales dance. It has been celebrated since 1968 and is considered one of the oldest gastronomic fairs in the entire region.
