This garlic soup will refresh you on a warm summer day in Mallorca.

Originating from Malaga, Azoblanco Garlic Soup is an ideal dish on a hot summer day. Easy to prepare and refreshing, this dish is the predecessor of gazpacho, a cold vegetable soup that dates back to before the arrival of tomatoes in the United States. The white soup consists of ingredients such as almond flour, breadcrumbs, garlic, salt, water and oil.

However, the ingredients may differ depending on the region such as Andalusia and Estre Madura. The finishing touch is given by classic bunches of grapes that adorn the dish and give it a sweet and salty contrast. Crispy Serrano ham can also add a little more flavor.

Recipe for two people:

– 100g raw almonds

– 50g bread

– 1/2 clove of garlic

– 50ml extra virgin olive oil

– 250ml water

– a spoonful of salt

You can also use a blender for this recipe to finely chop the ingredients.

How to make Garlic Soup:

Place raw almonds, garlic, salt and water in a large bowl. To make grinding easier, we recommend soaking the almonds for a few hours.

Add bread cut into small pieces and mix with other ingredients.

Then puree with a blender until creamy, clump-free. Depending on the consistency you want, you can add more water for a thinner result or more bread for a thicker soup. When the desired consistency is reached, add the olive oil while stirring.


Finally, mix grapes, melons or ham as needed. Bon appetite! ¬°Buen Provcho!

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