Ajo blanco

Ajo blanco. Gazpacho maybe more famous but ajo blanco is the real deal. This cold soup predates the arrival of tomatoes from the Americas by several centuries. This mixture of Andalusian staples dates back to the Moorish era. Peeled almonds, soaked in water, stale bread, moistened with vinegar and water.

It is thickened with nuts and spiced up with garlic all pureed in a mixture that is served as a cold creamy soup ideal for hot summer days. It’s not so easy to find vegan dishes in a centuries-old culinary concoction so enjoy.