Ajoblanco appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Ajoblanco · Málaga
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.
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.
Where to eat in Málaga:
- El Pimpi
- Casa Lola
- La Cosmo