Ham soup "Ajo blanco"
4 servings
20 minutes
Ajo blanco is a pearl of Andalusian cuisine, a refreshing cold soup with roots in medieval Spain. Its delicate, velvety texture comes from almonds combined with garlic and bread, giving the dish richness and a hint of spiciness. Wine vinegar adds a subtle tang, while the flesh of sweet melon provides pleasant fruity freshness. The finishing touch is cured ham that adds salty, rich notes to the dish. This soup is an ideal choice for a hot day as it refreshes and surprises with its flavor combination. Ajo blanco is served chilled, often accompanied by a glass of dry white wine—a true gastronomic harmony embodying the spirit of sunny Spain.
1
Blend almonds, garlic, and stale bread in a blender. Mix with olive oil, adding vinegar and salt.
- Almond: 250 g
- Garlic: 1 clove
- Olive oil: 4 tablespoons
- Red wine vinegar: 1 tablespoon
- Salt: to taste
2
Mix the paste with water to the desired consistency. Add diced melon pulp.
- Melon: 300 g
3
Slice the cured ham into thin pieces and serve with soup.
- Ham: 200 g
