Ajoblanco

Ajoblanco, also called ajo blanco, is a cold soup from Granada and Málaga in Andalusia. It is made from bread, crushed almonds, garlic, water, olive oil, salt, and sometimes vinegar, and is often served with grapes or melon slices. Sometimes referred to as white gazpacho, its origins lie in Arab cuisine, as almonds were introduced to Spain by the Arabs. During the post-war period, dried bean flour was used when almonds were unavailable.