SOUP…. mmmmm, always yummy and never disappoints.
It’s typical, when thinking of soup, to envision the liquidy goodness, piping hot and ready to warm us up. But, who says that soup always needs to be served hot? What about when the heat kicks in and we want something refreshing to eat?
Ajoblanco, a popular Spanish cold soup, will be the answer to your question! Made with common ingredients and simple methods.It is traditionally made from bread soaked overnight to soften, a paste made from crushed almonds which is minced together with water, olive oil, salt and vinegar to give it a Zing!…….And of course…. It is chilled.The main ingredient,almonds, tie Ajoblanco to Andalusian roots; as a type of resourceful and sustainable connection.
Variations of the recipe exist, but the profound history surrounding this authentic dish stays constant. Originating from the regions of Granada and Malaga in Andalusia, the soup was introduced by the Moors, in an attempt to mark cultural identity (H.A. Shugart). Andalusia at the time, was mainly worked by peasants, and Ajoblanco served as a refreshing remedy, keeping them well hydrated and nourished too.
In addition, a serving of grapes compliments this soup nicely, but also links with the authentic way of enjoying it, introduced by the Malaga. Their ‘authenticity is conveyed primarily as simplicity'(H.A. Shugart).
The final touches and garnishing of the soup have seen new trends, but the most exciting of them all, for our ‘oh-so-simplistic Ajoblanco’ is the addition of a new calibre of ingredients! SEAFOOD! some recipes, are calling for the inclusion of prawns and scallops to the cold soup. We even see Chef Shane Delia tackling these futuristic inclusions in Melbourne. Other new trends include the introduction of new cooking methods such as pickling grapes, and the addition of herbs that would not normally be paired with this dish in Andalusia. In recent times, we even see trending recipes, of this traditional dish calling for the use of apples.
Migrating from U.A.E, and growing up in Dubai. I am very inclined to futuristic visions, so the touch of pickled
grapes served with prawns
or scallops, brings me back to a time where fresh seafood was readily available at any corner and served as a staple for almost every meal.
Plus, thinking of Dubai’s climate, a bowl of cold soup during summer, is something I would gladly enjoy, as I watch the sun heat up the city to 45 degrees and above. It has my approval!
A Foodie's Say 