History and origin
A recipe with a memory
Ajoblanco is no alioli: it is one of Andalusia's great cold soups, older than red gazpacho — its recipe knows no tomato, which only reached Europe after the encounter with America. Bread, raw almonds, garlic, olive oil, vinegar and very cold water: ancient, rural, popular Mediterranean cooking.
Depending on the water, it is served as a thin soup or a thick cream verging on a sauce. Andalusia's official tourism recipe builds it like a mayonnaise — oil in a thin stream — and crowns it with muscat grapes; melon, toasted almonds or croutons also belong. Official Andalusian gastronomy ranks it with gazpacho and salmorejo among the emblematic cold soups, and Almáchar (Málaga) even throws it a festival.
In Almería it is heritage in its own right: the city's tourism office lists it among its traditional dishes alongside migas and pescaíto frito, and Andalusian tourism flags it on the Sierra de Gádor and Félix itineraries — a stone's throw from Alhama. Almond, bread, garlic and oil: the exact portrait of this land's pantry.
