We start the week with a big smile. Not only because of the recipe that we bring you today, but because it is the first recipe that Lola, author of Loleta Life,Market&Cooking , prepares for our blog. Welcome, we are very excited to have you here! The recipe, this ajoblanco from Malaga , is tasty and ideal for the hot days that are coming up. To enjoy!

Ajoblanco is, together with porra antequerana, the most popular cold soup in Malaga. All chefs include it in their menus, and some, such as 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.

This recipe for today is my personal version, the one I make at home every summer and that doesn't last more than a few hours in the fridge.

It results in a healthy, refreshing and very easy to prepare soup. The good weather is coming and without a doubt this is an ideal recipe to combat the heat. So go for this ajoblanco, I hope you enjoy it!

ajoblanco malagueño

Set of Le Creuset tureens


  • 300 gr of Marcona almonds
  • 75 ml of extra virgin olive oil Clos Mogador
  • 15 ml Edmond Fallot sherry vinegar
  • Half a clove of garlic
  • 750 ml of mineral water
  • the juice of an orange
  • half a teaspoon of salt
  • a piece of bread from the day before
  • a bunch of grapes
  • 6 slices of Iberian ham


1. Crush the almonds until you get a fine paste. To grind them well you can use an almond grinder or a food processor.

2. Put all the ingredients in the blender glass and beat until the texture is creamy, there are no lumps and all the ingredients are well incorporated.

3. Pass through a Chinese or a fine strainer and reserve in the fridge.

4. Now we make the serrano ham crunch. For this we put a sheet of absorbent paper, and on it the slices of serrano ham. Cover with another sheet of absorbent paper.

5. We warm up in the microwave at maximum power for about 40 seconds. The normal thing is that after this time, the slices of ham are dry but not hard. If so, return to the mic for about 30 more seconds.

ajoblanco malagueño

Le Creuset iron cocotte and Le Creuset ceramic tureens

6. Serve the cold soup, accompanied by some grapes and the crispy ham. In some beautiful tureens they will be a luxury starter.


    - 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 is done in one in 30 seconds in another takes a minute. On the other hand, it is better to do it several times and with little time each time because there comes a point where the ham dries out too much, it burns, and then you have to throw it away and start over. So I recommend that you be patient and do it little by little.

    - Serve accompanied by some white grapes that will provide a sweet touch, while contrasting with the crunchy Iberian ham, which will give our ajoblanco a crunchy texture.


    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.

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