# Ajoblanco

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Type of cold soup from Andalusia, Spain

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Ajoblanco 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 Media: Ajoblanco

**Ajoblanco** (sometimes written **ajo blanco**) is a popular Spanish cold [soup](/source/Soup) typical from [Granada](/source/Granada) and [Málaga](/source/M%C3%A1laga) ([Andalusia](/source/Andalusian_cuisine)). This dish is made of [bread](/source/Bread), crushed [almonds](/source/Almond), [garlic](/source/Garlic), [water](/source/Water), [olive oil](/source/Olive_oil), [salt](/source/Salt) and sometimes [vinegar](/source/Vinegar). It is usually served with [grapes](/source/Grape) or slices of [melon](/source/Melon). When almonds were not available, for instance during the [post-war](/source/Post-war) period, [flour](/source/Flour) from dried beans was used.

Ajoblanco is sometimes referred to as "white [gazpacho](/source/Gazpacho)".[1]

[Extremaduran](/source/Extremaduran_cuisine) 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]

## History

The dish has its origins in the [Arab cuisine](/source/Arab_cuisine) since [almond](/source/Almond), like many other foods and fruits, were introduced to Spain by the [Arabs](/source/Arabs).[4] The narrative that its origin is Roman cuisine, which was introduced to the Roman Province of [Hispania](/source/Hispania) is weak and has very little basis considering that almonds were introduced by the Arabs[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*] It would eventually become a traditional dish of [Andalucía](/source/Andaluc%C3%ADa).[5][*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

## Characteristics

The bread (generally hard bread) is soaked overnight in order to soften it. The almonds and the garlic are mixed together (sometimes with [vinegar](/source/Vinegar)) with a [mortar and pestle](/source/Mortar_and_pestle) until a white paste is formed. Finally water and olive oil are added and the mixture is beaten until it has an [emulsion](/source/Emulsion)-like texture.

## Serving

In some areas of Granada it is customary to have ajoblanco as an accompaniment to a *"papa asada"* (baked potato). When served this way, the soup is thinned so that it can be drunk directly from a glass.

In Málaga, ajoblanco is served with [Muscat](/source/Muscat_(grape)) grapes or, less commonly, other fresh fruit, such as [apple](/source/Apple) or [melon](/source/Melon). There is a current trend to experiment with other such combinations.

## Festival

The town of [Almáchar](/source/Alm%C3%A1char), in the [Axarquía](/source/Axarqu%C3%ADa) region of Málaga, holds an annual *Fiesta del Ajoblanco* on the first Saturday of September, coinciding with the local grape harvest. The festival has been declared of Tourist Interest in Andalusia.[6][7]

## See also

- [List of almond dishes](/source/List_of_almond_dishes)

## References

1. **[^](#cite_ref-1)** ["Ajo Blanco - White Gazpacho | Cook (almost) Anything at Least Once"](https://cookalmostanything.blogspot.com/2007/03/ajo-blanco-white-gazpacho.html). Cookalmostanything.blogspot.com. 2007-03-23. Retrieved 2018-07-06.

1. **[^](#cite_ref-2)** ["Cocina la receta Ajoblanco extremeño de"](https://canalcocina.es/receta/ajoblanco-extremeno).

1. **[^](#cite_ref-3)** [Ajo Blanco Extremeño](https://web.archive.org/web/20150421185408/http://cocinavino.com/recetario/receta_info.php?id_receta=1366)

1. **[^](#cite_ref-4)** Canún, Nicole (January 21, 2022). ["10 Incredible Ways Arabic Influenced Spanish Culture and Language"](https://www.spanish.academy/blog/10-incredible-ways-arabic-influenced-spanish-culture-and-language/#:~:text=Almonds%2C%20dried%20fruits%2C%20dates%2C,the%20Arabs%20brought%20to%20Spain).

1. **[^](#cite_ref-5)** ["Ajoblanco"](http://malagagastronomyguide.com/en/ajoblanco/). *Guía Gastronómica de Málaga*. Retrieved 2024-03-12.

1. **[^](#cite_ref-Andalucia_6-0)** ["Fiesta del Ajoblanco"](https://web.archive.org/web/20180706075203/http://www.andalucia.org/es/eventos/fiesta-del-ajoblanco/). *Andalucia.org* (in Spanish). Archived from [the original](https://www.andalucia.org/es/eventos/fiesta-del-ajoblanco/) on 2018-07-06. Retrieved 2014-05-29.

1. **[^](#cite_ref-MalagaGuide_7-0)** ["Ajoblanco"](https://malagagastronomyguide.com/en/ajoblanco-2/). *Guía Gastronómica de Málaga*. Retrieved 2026-05-22.

## External links

- [Authentic Spanish Ajoblanco recipe](http://www.spain-recipes.com/ajo-blanco.html)

- [A recipe for Ajoblanco](https://web.archive.org/web/20040713082550/http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/A/0/Ajoblanco.htm?Language=EN)

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