Ajoblanco — The Valèvida Way
No-Cook • Summer • Andalusian
Silky, chilled ajoblanco built on blanched almonds and day-old bread, with Valèvida EVOO blended in and finished fresh for maximum aroma.
Adapted from a recipe published by Fundació Alícia.
Prep15 minutes
Cook0 minutes
Chill1 hour
Serves3–4
Instructions
- Add the almonds, garlic, bread, water, vinegar, and salt to a blender.
- Blend on high until completely smooth — with almonds this can take a couple of minutes, so scrape down the sides as needed.
- With the blender running, slowly stream in 6 tablespoons Valèvida until fully emulsified and silky.
- Taste and adjust salt and vinegar. If it's thicker than you'd like, thin with a little more cold water.
- Chill for at least 1 hour, or until very cold.
- Serve cold, finishing each bowl with a generous drizzle of Valèvida.
For an ultra-silky ajoblanco, strain through a fine sieve after blending.
To Finish
- Classic: a few halved green or Muscatel grapes, or diced cantaloupe.
- Herby: a scattering of fresh parsley or mint.
- Crunch: a few toasted almonds, sliced.
- Bright: a light grating of lemon zest.
Valèvida Note
Ajoblanco has no stove and nothing to hide behind — the oil is tasted almost raw. Blended in, Valèvida gives the soup its body and a faint peppery finish; poured fresh over the top just before serving, it's the first thing you taste.