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 prepared by Lola, author of Loleta Life,Market&Cooking, for our blog. Welcome, we're thrilled to have you here! The recipe, this Málaga-style ajoblanco, is flavorful and ideal for the warm days ahead. Enjoy!
The ajoblanco along with porra antequerana is the most popular cold soup of Málaga. All chefs include it on their menus, and some like Dani García (2 Michelin stars) or José Carlos García (1 Michelin star), besides 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 that doesn't last more than a few hours in the fridge.
The result is a healthy, refreshing soup that's very easy to prepare. The good weather is approaching and without a doubt this is an ideal recipe to beat the heat. So go for this ajoblanco, I hope you enjoy it!
INGREDIENTS
- 300 gr of Marcona almonds
- 75 ml of extra virgin olive oil Clos Mogador
- 15 ml of Jerez vinegar Edmond Fallot
- Half a clove of garlic
- 750 ml of mineral water
- the juice of one orange
- half a teaspoon of salt
- a piece of day-old bread
- a bunch of grapes
- 6 slices of Iberian ham
PREPARATION:
1. Grind the almonds until you obtain a fine paste. To grind them well you can use a grinder for almonds or a food processor.
2. Put all the ingredients in the blender and blend until the texture is creamy, there are no lumps and all the ingredients are well incorporated.
3. Pass through a chinois or a fine sieve and chill in the refrigerator.
4. Now make the crispy serrano ham. For this place a sheet of absorbent paper, and on it the slices of serrano ham. Cover with another sheet of absorbent paper.
5. Heat in the microwave at maximum power for about 40 seconds. Usually after this time, the ham slices are dry but not hard. If so, return to the microwave for about 30 seconds more.
Le Creuset cast-iron cocotte and Le Creuset ceramic soup bowls
6. Serve the cold soup accompanied by some grapes and the crispy ham. In some pretty soup bowls they will be a luxurious starter.
Tips
- Why many short bursts and not all at once? Why don't I give the exact time? On the one hand because each microwave has a different maximum power (mine is 800W), and what takes 30 seconds in one may need a minute in another. On the other hand, it's better to do it in several short bursts because there comes a point where the ham becomes too dry, burns, and then you have to throw it away and start over. So I recommend 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 crispy 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.