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Ajoblanco (cold almond and garlic soup) with dried figs and Jamón Ibérico


Soak the figs in water for 12 hours.

Cold almond soup
Place all the ingredients in a food blender and blend until you reach a thin consistency. Pass through a cloth sieve and allow to cool.

Ibérico ham consommé
Bake the bone in the oven for 20 minutes at 150ºC / 302ºF. Remove the fatty parts and place the bone in 5 litros / 21 cup of cold water. Allow to cook for 2 hours. Once cooked, allow to cool and degrease. Take the cold stock, clarify it then mix with the 3 beaten egg whites and brunoise-cut vegetables. Slowly bring to the boil and sieve through a cloth. Once sieved, add 25 ml / 2 tbsp liquid saffron per litre of stock.

Heat 200 ml / 3/4 cups of stock and add 1 gelatine leaf, previously soaked in cold water.

Spanish recipe: Cold almond soup with dried figs and Ibérico ham. Photo by: Toya Legido/©ICEX.


Cut the figs in slices, four per serving, discarding the stalks, and place them in the deepest part of the plate. Cover with the cold Ibérico ham consommé. Place 4 slices of Ibérico ham per plate on top of the Ibérico ham gelée and, at the table, cover with the well-cold almond soup.

Chef's Remark:

"The traditional elements involved in this dish and the exceedingly high quality of each make it a sure hit when sampled at the table. One of its key ingredients is extra virgin olive oil. I use a magnificent monovarietal olive oil of the hojiblanca variety, which comes from Priego de Córdoba PDO, to make this Andalusian culinary classic: a cold almond soup. To this I add ham stock, which makes the soup considerably lighter, and dried figs to provide a sweet note that contrasts to the delicious flavour of our Ibérico ham. A really simple, nutritious and healthy dish." Preparation by: Maria José San Román
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