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.

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.

🌐 Llegeix aquesta recepta en català