Extremaduran Ajoblanco is a delicious cold soup, ideal for heat days. For summer it is a very fresh and simple incoming to prepare, in addition to healthy and economical. It is a dish of use, since bread is used from the previous day, but the real touch of flavor that characterizes this recipe is the one provided by the garlic. Of course, you have to be careful, since if the ajoblanco is very strong, the result would not be appropriate.The Extremaduran Ajoblanco is a traditional dish of Extremadura gastronomy that has many variations. Thus, according to what area they do it in one way or another. In this case I have used milk, but there are those who do it with egg. If you feel like discovering how to make Ajoblanco Extremadura, don miss the recipe we share in recipes!
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make Extremaduran Ajoblanco: |
| 1 piece of bread with crumb from the day before |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, in cold, |
Ingredients to make Extremaduran Ajoblanco:
1. In a bowl or in a wide mortar, crush the peeled garlic with a little salt. The result must be a paste.
2. Remove the bark of the bread, take out the entire crumb and cut it into small pieces so that they get rid of the milk. Add the bread to the garlic bowl, pour the milk and let it go well so that it is tender.
3. Mix well the previous ingredients and remove until a paste is formed. In Extremadura this mixture is known as putty. Add the oil little by little to be tied as if it were a mayonnaise.
Trick: This step can be done with the electric blender until everything is well crushed, although the typical thing is to do it by hand with the mortar.
4. Once the dough is linked, add the water little by little until the Extremaduran Ajoblanco with the degree of thickness you like. Apart, itch an tomato, add a few pieces and crush them inside the ajoblanco to give more flavor and color.
5. When it is to your liking, throw salt and, if you want, a jet of vinegar and oil. Try, rectify if necessary and leave it in the fridge until it is very cool.
6. On the other hand, itch the cucumber in small pieces and place them on a plate, together with the remaining tomato, so that each diner uses what they want.
7. Praise! The Extremaduran Ajoblanco serves and lets each of the guests add the amount of cucumber and tomato that you want. They are also good fruits such as grapes, apple or melon. Likewise, the Extremaduran Ajoblanco with chopped almonds instead of fruit is delicious, try it too!
