This is the end of the end of Summer, there are still got days to savor the mythic cool soup of Malaga : ajo blanco (white garlic).
Refined and simple.
Take a mortar. It’s the secret of deliciousness. The blender doesn’t do it.
A small bit of garlic, sea salt. Paste that.
Add a handful of almonds, paste. Add a handful of the white of yesterday’s bread, wet it, paste. Add a little vinegar. Add a good amount of olive oil. Add fresh water.
You can give a little bit of mixer or sieve it to smooth it more, or not.
Let 1 hour in the fridge.
Malaga is famous for its sweet grapes, they are a logical companion. Otherwise season fruits : melon, apple…
A drizzle of olive oil… and enjoy the refreshment.
This white. And I got this grey-blue. I expected it would be more vivid, but maybe some substance in the leek tone down the blue as they simmered together.
They are the white of Kyoto Kujo negi. The only other ingredient was a tablespoon of tofu added to the chilled soup to “cream” it.
Added a few salted greens of same greens before eating it :