Ajoblanco (Almond and Garlic Cold Soup) with Dried Figs and Jamón Ibérico

Preparation

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.

Presentation

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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Time

40 min. (+ cooking time for the consommé)

50 gr Ibérico acorn-fed ham cut in very fine slices
50 gr dried figs of Pezón Largo variety
460 gr peeled Marcona almonds
380 ml Spanish extra virgin olive oil of Priego de Córdoba variety
1 l water
1 garlic clove
100 ml Sherry wine vinegar
Salt
1 leg bone of Ibérico acorn-fed ham
5 l water
3 beaten white eggs
200 gr vegetables (celery, onion, carrot, tender chives and parsley)
100 ml liquid saffron
1 gelatine leaf

1.764 oz Ibérico acorn-fed ham cut in very fine slices
1.764 oz dried figs of Pezón Largo variety
16.226 lb peeled Marcona almonds
13.499 fl. oz Spanish extra virgin olive oil of Priego de Córdoba variety
1.76 pint water
1 garlic clove
3.645 fl. oz Sherry wine vinegar
Salt
1 leg bone of Ibérico acorn-fed ham
8.799 pint water
3 beaten white eggs
7.055 oz vegetables (celery, onion, carrot, tender chives and parsley)
3.645 fl. oz liquid saffron
1 gelatine leaf

0.26 cup Ibérico acorn-fed ham cut in very fine slices
0.26 cup dried figs of Pezón Largo variety
2.146 lb peeled Marcona almonds
1.606 cup Spanish extra virgin olive oil of Priego de Córdoba variety
4.352 cup water
1 garlic clove
0.423 cup Sherry wine vinegar
Salt
1 leg bone of Ibérico acorn-fed ham
21.259 cup water
3 beaten white eggs
0.95 cup vegetables (celery, onion, carrot, tender chives and parsley)
0.423 cup liquid saffron
1 gelatine leaf

Wine match

Carlos Domingo Lozano Álvarez

We will accompany this with a 100% Palomino white wine, Oloroso Seco (DO Jerez-Xérès-Sherry), from Bodegas El Maestro Sierra. This is a wine the colour of old gold, with an amber border and a powerful, spacious aroma of toasted almonds, which is tasty, bitter and balanced in mouth – the perfect harmony to this dish.