Albanian-style Ajoblanco Soup

Ingredients

In this Albanian adaptation of Ajoblanco, we incorporate traditional Albanian ingredients and flavors to give the dish a unique twist. While the Spanish version typically uses almonds as the base, we substitute them with walnuts, which are widely used in Albanian cuisine. Additionally, we enhance the soup with the addition of yogurt, a staple in Albanian cooking, to create a creamier and tangier flavor profile. We alse have the original recipe for Ajoblanco, so you can check it out.

• 200g (7 oz) walnuts 200g (7 oz) walnuts
• 2 cucumbers, peeled and chopped 2 cucumbers, peeled and chopped
• 500g (2 cups) plain yogurt 500g (2 cups) plain yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as dill or mint), for garnish Fresh herbs (such as dill or mint), for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 30g (total), 4g (saturated)
• Carbohydrates: 10g (total), 5g (sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the walnuts, cucumbers, yogurt, garlic, olive oil, and white vinegar. Blend until smooth and creamy.
2. 2.
   Season with salt and pepper to taste. Adjust the consistency by adding more yogurt or water if desired.
3. 3.
   Transfer the soup to a bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. 4.
   Before serving, garnish with fresh herbs and a drizzle of olive oil.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Walnuts — Toasting the walnuts before blending them will enhance their flavor and add a subtle nuttiness to the soup.

Tips & Tricks

• For a creamier texture, strain the soup through a fine-mesh sieve before chilling.
• Add a squeeze of lemon juice for a hint of acidity.
• Customize the garnish with chopped walnuts, cucumber slices, or a sprinkle of paprika for added visual appeal.
• Serve with crusty bread or pita chips for dipping.

Serving advice

Serve the Albanian-style Ajoblanco soup chilled in individual bowls or small glasses as an appetizer or light lunch. Accompany it with a fresh salad or a side of grilled vegetables for a complete meal.

Presentation advice

To elevate the presentation, drizzle a swirl of olive oil on top of the soup and sprinkle some fresh herbs. Serve it in elegant glassware or bowls to showcase the creamy texture and vibrant green color.