Ajoblanco and EVOO Dehesa El Molinillo
Considered the mother of gazpachos and also called gazpacho blanco or white gazpacho due to its humble origins as it has long been made based on staples that are always found in any home.
It is one of the oldest recipes of Spanish cuisine, typical of Andalusia and Extremadura, and the basis for many other recipes, once the tomato arrived from America.
At Dehesa El Molinillo we propose our own recipe using two of our EVOO, the Tradición and Navalices. Without a doubt, a mixture of intense flavour and colour that, alongside the other ingredients, provides excellent nutrition.
- 50 ml EVOO Tradición
- 20 ml EVOO Navalices
- 400 or 500 ml water (depending on the desired thickness)
- 105 g raw Marcona almonds
- 1 clove of garlic blanched in water (germ removed)
- 1 or 2 spoons of fruity vinegar (we like apple)
- 125 g crumbs from yesterday’s bread, soaked in water
- Roe from various fish for a fun finish
- Peeled grapes as a garnish (optional)
- Place all the ingredients into a glass or food processor, except the EVOO and the roe.
- Blend slowly and speed up and once everything is well blended, incorporate our EVOO Tradición, and blend until an even emulsion forms.
- Pour the emulsion through the finest strainer possible and set aside in the refrigerator.
Place a few spoonfuls of Ajoblanco in a dish and decorate by drawing an amusing shape with the fish roe. The roe, as a garnish, provide a unique salty flavour. Serve also with a few pieces of sweet and tasty honeydew melon and finally, dress with a drizzle of our EVOO Navalices.
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