AJOBLANCO, ALMOND GAZPACHO
The Málaga versión of ajoblanco is a cold soup of humble origin that could be traced back to Greco-Roman gastronomy, though others believe it has Moorish roots. On the first Saturday in September, the town of Almáchar, in the Axarquía region, celebrates its Fiesta del Ajoblanco, declared of Tourist Interest in Andalusia, where they rightly adore this dish, and gorge themselves on it. Why? Because as a creamy, cool starter, it has no rival. A healthy dish, it has been a popular food in hard times.
Ajoblanco, whether thick or thin, is delicious both in winter and summer, served with some fruit (melon, apple or Muscatel grapes). Moreover, it is suitable for all tastes – including Vegans-, thus representing the goodness of the Mediterranean Diet. What more could you ask for?