Mazamorra: Cold Almond Soup, a Thicker Cousin of Ajoblanco

I saw this recipe on El Comidista. I'm copying it here to have it at hand, which is the founding idea of our blog: having recipes at hand.

I made ajoblanco this summer after a long time without making it. It's a great dish, so I'll make this 'version', Mazamorra.

The photo with this post is of an ajoblanco I made at least 15 years ago; I understand mazamorra should be much thicker.

To understand the dish, you could say that Mazamorra is to Ajoblanco what Salmorejo is to Gazpacho.

Serves: 4  ·  Prep time: 20 min  ·  Chilling: at least 2 h (ideally overnight)  ·  Difficulty: Easy

Ingredients (serves 4)

• 100 g raw almonds

• 75 g toasted almonds (or raw almonds toasted in a pan until golden)

• 75 g fried almonds (or raw almonds fried in a pan with oil)

• 150 g bread crumb (the soft inside of a 'telera'-type loaf)

• 90 g Picual extra virgin olive oil

• 400 ml water

• 10 g garlic (a small piece)

• 10 g salt

• 30 g aged (reserva) vinegar

• 60 g peeled Granny Smith apple

Method

Chop the garlic into large pieces and soak it in water with vinegar to soften its strength; about 10 minutes will be enough.

Peel the apple and put it in a blender with the bread, salt, garlic, vinegar and almonds.

Blend briefly, then at minimum speed add the oil little by little so it emulsifies like a mayonnaise. Add the water (400 ml) until you get a cream.

Let the mazamorra rest in the fridge so it chills and the flavours blend well, ideally overnight.

You can serve it with chopped hard-boiled egg, black olives, fried bread, salted almonds, raisins, diced ham or whatever you like.

Tips and frequently asked questions

How is it different from ajoblanco?
Mazamorra is much thicker, with more bread and almonds. It is to ajoblanco what salmorejo is to gazpacho: almost a cream you eat with a spoon.

Why three kinds of almonds?
Raw almonds give freshness, toasted ones depth and fried ones a rounder, richer flavour. If you only have raw almonds, toast and fry a part of them in a pan.

What if it is too thick or too thin?
Adjust it with a little cold water if it is too thick, or a little more bread if it is too thin, and blend again.

How long does it keep?
Two days in the fridge, covered. Stir it before serving, as it thickens as it rests.

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