El Pimpi ★ 4.3
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.
Try: Sweet wine and late tapas on the terrace
History
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.
Common allergens: Nuts, Gluten
Make it at home
Ingredients
- 200g blanched almonds
- 100g stale white bread, crusts removed, soaked in water
- 1 to 2 garlic cloves
- 125ml extra virgin olive oil
- 2 tbsp sherry or white wine vinegar
- 500ml cold water
- Sea salt
- Muscatel grapes to serve
Method
- Blend the almonds, soaked bread and garlic to a thick paste.
- With the blender running, pour in the olive oil in a slow stream to emulsify.
- Loosen with the cold water to a pourable soup, then add vinegar and salt to taste.
- Chill at least two hours until very cold.
- Serve in bowls topped with halved muscatel grapes and a thread of oil.
Tip from the editors. Start with one garlic clove: raw garlic keeps building as the soup sits, and it can quickly take over.
Where to eat ajoblanco
Ajoblanco in Málaga
Casa Lola ★ 4.0
Casa Lola is a lively, affordable tapas taberna on Málaga's Calle Granada, vermouth on tap and croquetas, ajoblanco and montaditos at low prices.
Try: Croquetas and vermouth on tap
La Cosmo ★ 4.5
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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