A cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.
What makes it ajoblanco
Almonds, not tomatoes.
Garlic, bread, olive oil and vinegar to bind and sharpen.
Served cold, with grapes or melon.
Where it comes from
It's older in shape than red gazpacho — bread, garlic, oil, vinegar and almonds, pounded in a mortar before tomatoes ever reached Spain — and it's usually traced back to al-Andalus. Málaga and the hills behind it hold to it most, and the village of Almáchar holds a festival for it.
It's a summer dish, served very cold, with something sweet on top — muscatel grapes, melon or apple — to set against the garlic.