We start the week with a big smile. Not only because of the recipe we bring you today, but because it is the first recipe that Lola, author of Loleta Life, Market & Cooking , has prepared for our blog. Welcome, we are very excited to have you here! The recipe, this Malaga ajoblanco , is tasty and ideal for the hot days that are approaching. Enjoy!
Along with porra antequerana, ajoblanco is the most popular cold soup in Malaga. All chefs include it in their menus, and some, like Dani García (2 Michelin stars) or José Carlos García (1 Michelin star), in addition to including it in their tasting menus, give it their personal touch.
Today's recipe is my personal version, the one I make at home every summer and which doesn't last more than a few hours in the fridge.
The result is a healthy, refreshing and very easy to prepare soup. The warm weather is approaching and this is undoubtedly an ideal recipe to beat the heat. So go for this ajoblanco, I hope you enjoy it!
INGREDIENTS
- 300 gr marcona almonds
- 75 ml Clos Mogador extra virgin olive oil
- 15 ml Edmond Fallot sherry vinegar
- Half a clove of garlic
- 750 ml of mineral water
- the juice of an orange
- half teaspoon of salt
- a piece of bread from the day before
- a bunch of grapes
- 6 slices of Iberian ham
PREPARATION:
1. Grind the almonds until you obtain a fine paste. To grind them finely you can use an almond grinder or a food processor.
2. Put all the ingredients in the blender glass and blend until the texture is creamy, there are no lumps and all the ingredients are well incorporated.
3. Pass through a sieve or fine strainer and store in the refrigerator.
4. Now we make the crispy Serrano ham. To do this, we put a sheet of absorbent paper, and on top of it the slices of Serrano ham. We cover with another sheet of absorbent paper.
5. Heat in the microwave at maximum power for about 40 seconds. After this time, the slices of ham are usually dry but not hard. If this is the case, return them to the microwave for about 30 more seconds.
Le Creuset cast iron cocotte and Le Creuset ceramic soup tureens
6. Serve the soup cold, accompanied by some grapes and the crispy ham. Served in pretty soup bowls, it will make a luxurious starter.
Tips
- Why so many times and not all at once? Why don't I give you the exact time? Well, on the one hand because each microwave has a different maximum power (mine has 800W), and what takes 30 seconds in one, takes a minute in another. On the other hand, it is better to do it several times and with little time each time because there comes a point when the ham dries out too much, burns, and then you have to throw it away and start again. So I recommend that you be patient and do it little by little.
- Serve accompanied by white grapes that will add a sweet touch, while contrasting with the crunchy Iberian ham, which will give a crunchy texture to our ajoblanco.
Comments
Claudia said:
Me encanta tu propuesta Maria Dolores, y feliz que te haya llamado la curiosidad la receta de Lola. A difrutar!! (yo lo haré, probaré también la tuya!) :) Saludos!!
Maria Dolores Capote Luchsinger. said:
Me encanta la variante del zumo de naranja.La mía, es una cucharita de mayonesa y unas almendras tostadas y fileteadas por encima, al servirlo.Por supuesto, además del jamón y las uvas.