Traditional cold soups of Andalusia and Alentejo

Traditional cold soups serve as essential culinary staples during hot summer months in the Iberian Peninsula. In Andalusia, Spain, ajo blanco is a prominent white, creamy soup often associated with Málaga and Granada. Unlike the tomato-based gazpacho or salmorejo, ajo blanco is made from a base of blanched almonds, stale bread, garlic, olive oil, vinegar, and ice-cold water, creating a silky texture through emulsion.

In the Alentejo region of Portugal, gaspacho à alentejana offers a different profile. This version utilizes fresh garden vegetables such as ripe tomatoes, green peppers, and cucumber. It is typically blended with garlic, red wine vinegar, and olive oil, then adjusted with cold water to reach a desired consistency. Both traditions emphasize the use of high-quality olive oil and bread to provide texture and richness without the need for cooking.