A chilled white soup of blitzed almonds, garlic, bread and olive oil, sharpened with vinegar and traditionally served with muscatel grapes, older and paler than gazpacho.
Where to eat it: 3 restaurants across 1 city.
Ajoblanco predates the tomato in Andalusia, a Moorish-rooted cold soup built on the almonds and garlic that thrive across Málaga province. Before Columbus brought tomatoes and peppers, this pale emulsion of almonds, bread, garlic and oil was the summer soup of the poor. Málaga serves it with sweet muscatel grapes, a pairing that plays the soup's savoury garlic against cool fruit. It appears everywhere from village kitchens to Michelin tables in the modern city.
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Common allergens: Nuts, Gluten
Tip from the editors. Start with one garlic clove: raw garlic keeps building as the soup sits, and it can quickly take over.
El Pimpi keeps its Calle Granada bodega open past midnight in Málaga, a rambling late stop for sweet wine and tapas facing the floodlit Roman Theatre.
TrySweet wine and late tapas on the terrace
Casa Lola is a lively, affordable tapas taberna on Málaga's Calle Granada, vermouth on tap and croquetas, ajoblanco and montaditos at low prices.
TryCroquetas and vermouth on tap
La Cosmo is Dani Carnero's Bib Gourmand tapas restaurant behind Málaga cathedral, an open kitchen sending out his mother's hake salad and coastal plates.
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