Ajoblanco from Almería
This recipe is typical of the province of Almeria, it is an almond and garlic base. The flavor is surprisingly smooth and understated, it doesn't leave a garlic breath! An important factor depending on the occasion 😉 In the original recipe the milk is cow's milk, but we have added almond milk, which is what we have at home.
On the other hand, we have not peeled the almonds, so that is why we can see that our "Ajoblanco" is rather a "yellow garlic" but that its flavor is just as authentic, we verify it! We love this almond and garlic spread accompanying a vegetable or chicken sandwich for dinner, ohhhh what a delight !!
Ajoblanco from Almería
Author Asu and Ana Chamorro
Kitchen: Spanish
Rations: 15
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 cloves of garlic
- 200 gr of peeled almonds
- 100 gr of bread from the day before wet
- 150 ml extra virgin olive oil
- 100 ml of milk (I have used almond milk)
- 30 ml of vinegar
- shawl
Preparation
- First we have to chop the bread and wet it, it is not about it being completely soaked, but about making it soft and moist.
- We have not peeled the almonds, first because they did not have bitter skin and second because I did not see it necessary. But of course you can peel the almonds, in fact you are supposed to peel them. Also, if you do, the white garlic will be whiter and not as yellowish as me.
- To peel the almonds is very simple, we will only have to blanch them. To do this, boil water in a saucepan, put the water in a bowl where the almonds with skin will be. We will have to soak the almonds for 1 minute if they are fresh almonds and 2 minutes if they are almonds bought in the supermarket. To remove the skin, we will only have to cool the almonds under the tap to cut the cooking and give the skin a pinch. We will have our almonds clean!
- In the blender glass add the garlic, the wet bread, the oil, the milk, the vinegar and the salt. Blend for a few minutes beat that we have everything lightly crushed.
- Add the almonds and crush everything again, this time we have to have the final texture. In Almeria white garlic you have to notice the texture of the almond, so to crush it, but don't overdo it! During this last process of crushing the almond, I like to add a splash of milk, since when it cools it will thicken us.
- Once crushed, taste for salt and if necessary, rectify. And ready!