{"id":200243,"title":"Ajoblanco neboli b\u00edl\u00e9 gazpacho","modified":"2026-10-31T18:07:37+01:00","plain":"Sametov\u011b jemn\u00e1 studen\u00e1 andalusk\u00e1 pol\u00e9vka z mandl\u00ed, \u010desneku a olivov\u00e9ho oleje, dochucen\u00e1 octem a pod\u00e1van\u00e1 dob\u0159e vychlazen\u00e1 s hroznov\u00fdm v\u00ednem.\n\n\n\nV srpnu v M\u00e1laze miz\u00ed chu\u0165 k j\u00eddlu je\u0161t\u011b p\u0159ed polednem. Sklenka ledov\u011b vychlazen\u00e9ho ajoblanca ji vr\u00e1t\u00ed jedin\u00fdm dou\u0161kem: b\u00edl\u00e9 jako ml\u00e9ko, na dn\u011b dv\u011b nebo t\u0159i kuli\u010dky mu\u0161k\u00e1tov\u00e9ho hroznov\u00e9ho v\u00edna, na hladin\u011b tro\u0161ka olivov\u00e9ho oleje. \n\n\n\nNejprve se v\u00fdrazn\u011b ohl\u00e1s\u00ed \u010desnek, po n\u011bm nastoup\u00ed mandle se svou kr\u00e9movou jemnost\u00ed a sousto uzav\u0159e ocet ze sherry. \u010clov\u011bku se zd\u00e1, \u017ee tak jednoduch\u00e1 pol\u00e9vka nem\u016f\u017ee b\u00fdt dobr\u00e1, dokud neochutn\u00e1 prvn\u00ed l\u017e\u00edci.\n\n\n\nDal\u0161\u00ed studen\u00e1 pol\u00e9vka z Andalusie, tentokr\u00e1t z raj\u010dat: andalusk\u00e9 gazpacho\n\n\n\nCo je ajoblanco malague\u00f1o?\n\n\n\nJe to studen\u00e1 pol\u00e9vka ze syrov\u00fdch loupan\u00fdch mandl\u00ed a den star\u00e9ho b\u00edl\u00e9ho chleba, kter\u00e9 se rozmixuj\u00ed s \u010desnekem a pot\u00e9 se do nich za\u0161leh\u00e1 extra panensk\u00fd olivov\u00fd olej. Ocet ze sherry dod\u00e1 kyselost, velmi studen\u00e1 voda uprav\u00ed konzistenci a mu\u0161k\u00e1tov\u00e9 hroznov\u00e9 v\u00edno poslou\u017e\u00ed jako ozdoba. \n\n\n\nZa\u0161leh\u00e1v\u00e1n\u00ed oleje funguje stejn\u011b jako u majon\u00e9zy: kdy\u017e ho p\u0159il\u00e9v\u00e1te tenk\u00fdm pram\u00ednkem, emulze dr\u017e\u00ed; kdy\u017e ho vlijete nar\u00e1z, sraz\u00ed se. Nen\u00ed to gazpacho, p\u0159esto\u017ee poch\u00e1z\u00ed ze stejn\u00e9 zem\u011b a pod\u00e1v\u00e1 se stejn\u011b studen\u00e9: neobsahuje raj\u010data ani papriky a svou kr\u00e9movost z\u00edsk\u00e1v\u00e1 z mandl\u00ed, chleba a oleje.\n\n\n\nN\u00e1zev prozrazuje slo\u017een\u00ed i p\u016fvod: ajo znamen\u00e1 \u010desnek, blanco odkazuje na b\u00edlou barvu a malague\u00f1o na M\u00e1lagu na ji\u017en\u00edm pob\u0159e\u017e\u00ed Andalusie. V\u0161echny \u010dty\u0159i z\u00e1kladn\u00ed suroviny lze skladovat mimo lednici, co\u017e vysv\u011btluje, pro\u010d se tato pol\u00e9vka p\u0159ipravuje tam, kde je na va\u0159en\u00ed p\u0159\u00edli\u0161 horko.\n\n\n\nJako dal\u0161\u00ed chod \u0161pan\u011blsk\u00e1 tortilla s je\u0161t\u011b vl\u00e1\u010dn\u00fdm, polotekut\u00fdm st\u0159edem\n\n\n\nTam, kde rostou m\u00e1lagsk\u00e9 mandlon\u011b\n\n\n\nM\u00e1laga \u017eije z mandl\u00ed a olivov\u00e9ho oleje a ajoblanco se p\u0159ipravuje z oboj\u00edho. V m\u00edstn\u00edm podneb\u00ed jsou studen\u00e9 pol\u00e9vky p\u0159edev\u0161\u00edm praktick\u00fdm \u0159e\u0161en\u00edm: nic se neva\u0159\u00ed, nic se neoh\u0159\u00edv\u00e1 a trvanliv\u00e9 suroviny dob\u0159e sn\u00e1\u0161ej\u00ed horko.\n\n\n\nO zbytek se postar\u00e1 v\u00fdb\u011br surovin. Kr\u00e1tk\u00e9 mandle Marcona s vysok\u00fdm obsahem tuku dodaj\u00ed kr\u00e9mov\u011bj\u0161\u00ed konzistenci ne\u017e b\u011b\u017en\u00e9 mandle ur\u010den\u00e9 k p\u0159\u00edm\u00e9 konzumaci. M\u00edstn\u00ed extra panensk\u00fd olivov\u00fd olej dod\u00e1v\u00e1 plnost a pom\u00e1h\u00e1 vytvo\u0159it emulzi. A mu\u0161k\u00e1tov\u00e9 hroznov\u00e9 v\u00edno roste jen p\u00e1r kilometr\u016f od mandlon\u00ed.\n\n\n\nV M\u00e1laze se s \u010desnekem \u0161et\u0159\u00ed. Pro \u010dty\u0159i osoby sta\u010d\u00ed dva strou\u017eky: s jedn\u00edm z\u00edsk\u00e1te jemnou verzi, se t\u0159emi v\u00fdraznou. Mnoho recept\u016f uv\u00e1d\u00ed t\u0159i nebo \u010dty\u0159i, co\u017e chu\u0165 mandl\u00ed p\u0159ebije. Syrov\u00fd \u010desnek nav\u00edc b\u011bhem odle\u017een\u00ed v chladu s\u00edl\u00ed, tak\u017ee je lep\u0161\u00ed d\u00e1t ho m\u00e9n\u011b.\n\n\n\nHlavn\u00ed suroviny na ajoblanco\n\n\n\n\n\n\n\nZ\u00e1klad tvo\u0159\u00ed dv\u011b st\u011b gram\u016f syrov\u00fdch loupan\u00fdch mandl\u00ed: pr\u00e1v\u011b ty dod\u00e1vaj\u00ed kr\u00e9movost a jemnost. Sto gram\u016f den star\u00e9ho b\u00edl\u00e9ho chleba, zbaven\u00e9ho ve\u0161ker\u00e9 nebo t\u00e9m\u011b\u0159 ve\u0161ker\u00e9 k\u016frky, po namo\u010den\u00ed a vyma\u010dk\u00e1n\u00ed rukou pol\u00e9vku zahust\u00ed a zjemn\u00ed kyselost octa, ani\u017e by vznikla ka\u0161ovit\u00e1 hmota. O v\u00fdsledn\u00e9 konzistenci rozhodne velmi studen\u00e1 voda: 500 ml na kr\u00e9movou pol\u00e9vku, kter\u00e1 se j\u00ed l\u017e\u00edc\u00ed, 700 ml na pol\u00e9vku, kter\u00e1 se pije ze sklenky.\n\n\n\nDochucen\u00ed se vejde do t\u0159\u00ed \u0159\u00e1dk\u016f: dva strou\u017eky \u010desneku, 150 ml extra panensk\u00e9ho olivov\u00e9ho oleje, 3 l\u017e\u00edce octa ze sherry. \n\n\n\nOlej p\u0159il\u00e9vejte k mandlov\u00e9 past\u011b za chodu mix\u00e9ru tenk\u00fdm pram\u00ednkem, nikdy nar\u00e1z. Ocet ze sherry m\u00e1 pln\u011bj\u0161\u00ed a m\u00e9n\u011b ostrou chu\u0165 ne\u017e b\u011b\u017en\u00fd b\u00edl\u00fd vinn\u00fd ocet: pokud pou\u017eijete ten, sni\u017ete jeho mno\u017estv\u00ed. S\u016fl dola\u010fte dvakr\u00e1t, po rozmixov\u00e1n\u00ed a pak po vychlazen\u00ed, proto\u017ee chlad tlum\u00ed chu\u0165.\n\n\n\nA k n\u00e1sledn\u00e9mu aperitivu po\u0159\u00e1dn\u011b pikantn\u00ed patatas bravas\n\n\n\nNa ozdoben\u00ed sta\u010d\u00ed t\u0159i v\u011bci: mu\u0161k\u00e1tov\u00e9 hroznov\u00e9 v\u00edno z M\u00e1lagy nebo b\u00edl\u00e9 hroznov\u00e9 v\u00edno bez pecek, z\u00e1v\u011bre\u010dn\u00e9 zak\u00e1pnut\u00ed extra panensk\u00fdm olivov\u00fdm olejem a p\u00e1r opra\u017een\u00fdch mandlov\u00fdch lup\u00ednk\u016f. Dob\u0159e vychlazen\u00e9 hrozny vyva\u017euj\u00ed tu\u010dnost i \u010desnek a tento kontrast je pro pokrm stejn\u011b d\u016fle\u017eit\u00fd jako samotn\u00fd z\u00e1klad.\n\n\n\nJak poznat prav\u00e9 ajoblanco a \u010demu se vyhnout\n\n\n\nDobr\u00e9 ajoblanco je matn\u011b b\u00edl\u00e9, nikdy na\u0161edl\u00e9, a obal\u00ed l\u017e\u00edci, ani\u017e by bylo hust\u00e9 jako kr\u00e9m. Pokud se srazilo, olej jste p\u0159il\u00e9vali p\u0159\u00edli\u0161 rychle. \n\n\n\nPokud \u0161t\u00edpe, m\u016f\u017ee za to \u010desnek, jeho\u017e chu\u0165 b\u011bhem odle\u017een\u00ed v chladu d\u00e1l s\u00edl\u00ed. V uzav\u0159en\u00e9 n\u00e1dob\u011b v lednici vydr\u017e\u00ed dva dny, d\u00e9le ne, a zmrazen\u00ed naru\u0161\u00ed emulzi.\n\n\n\n\n\n\tPrav\u00e9 ajoblanco - b\u00edl\u00e9 gazpacho\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g syrov\u00fdch loupan\u00fdch mandl\u00ed (nejl\u00e9pe odr\u016fdy Marcona)100 g b\u00edl\u00e9ho chleba z p\u0159ede\u0161l\u00e9ho dne (bez k\u016frky nebo jen s trochou k\u016frky)2 strou\u017eky \u010desneku150 ml extra panensk\u00e9ho olivov\u00e9ho oleje (nejl\u00e9pe z M\u00e1lagy)3 l\u017e\u00edce sherry octa (nebo kvalitn\u00edho b\u00edl\u00e9ho vinn\u00e9ho octa)500-700 ml velmi studen\u00e9 vody (podle po\u017eadovan\u00e9 konzistence)s\u016fl (podle chuti)Na ozdobumu\u0161k\u00e1tov\u00e9 hrozny z M\u00e1lagy (nebo b\u00edl\u00e9 hrozny bez pecek)1 trocha extra panensk\u00e9ho olivov\u00e9ho olejeopra\u017een\u00e9 mandlov\u00e9 pl\u00e1tky (voliteln\u00e9)\t\n\t\n\t\tNamo\u010den\u00ed chlebaNakr\u00e1jejte chl\u00e9b na kousky.Namo\u010dte chl\u00e9b na 10 minut do studen\u00e9 vody.Slijte vodu, chl\u00e9b vyma\u010dkejte rukou a dejte stranou.Spa\u0159en\u00ed mandl\u00ed (je-li pot\u0159eba)Pokud maj\u00ed mandle je\u0161t\u011b slupku, spa\u0159te je na 2 minuty vrouc\u00ed vodou a pot\u00e9 je je\u0161t\u011b tepl\u00e9 oloupejte (pokud jsou ji\u017e loupan\u00e9, tento krok vynechte).Mixov\u00e1n\u00ed z\u00e1kladuRozmixujte mandle a \u010desnek na nejvy\u0161\u0161\u00ed rychlost na velmi jemnou pastu.P\u0159idejte vyma\u010dkan\u00fd chl\u00e9b a znovu rozmixujte.Vytvo\u0159en\u00ed emulzeMixujte na st\u0159edn\u00ed rychlost a pot\u00e9 p\u0159il\u00e9vejte olivov\u00fd olej tenk\u00fdm, rovnom\u011brn\u00fdm pram\u00ednkem (jako p\u0159i p\u0159\u00edprav\u011b majon\u00e9zy), aby se emulze nesrazila.Ocet, s\u016fl a vodaP\u0159idejte ocet a s\u016fl. Rozmixujte, ochutnejte a podle pot\u0159eby dochu\u0165te.Za st\u00e1l\u00e9ho mixov\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte velmi studenou vodu, dokud nedos\u00e1hnete po\u017eadovan\u00e9 konzistence.Pas\u00edrov\u00e1n\u00ed a chlazen\u00edPropas\u00edrujte p\u0159es \u0161pi\u010dat\u00fd cedn\u00edk nebo jemn\u00e9 s\u00edto a pom\u00e1hejte si l\u017e\u00edc\u00ed (voliteln\u00e9, ale doporu\u010den\u00e9).P\u0159ed pod\u00e1v\u00e1n\u00edm dejte alespo\u0148 na 30 minut do lednice.Pod\u00e1v\u00e1n\u00edPod\u00e1vejte dob\u0159e vychlazen\u00e9 v misce nebo ve sklenici, zak\u00e1pn\u011bte olivov\u00fdm olejem a p\u0159idejte n\u011bkolik kuli\u010dek hroznov\u00e9ho v\u00edna (a p\u0159\u00edpadn\u011b opra\u017een\u00e9 mandlov\u00e9 pl\u00e1tky).\t\n\t\n\t\tK \u010desneku: v M\u00e1laze se ho d\u00e1v\u00e1 m\u00e9n\u011b: 2 strou\u017eky pro 4 osoby (1 pro jemnou verzi, 3 pro v\u00fdrazn\u011bj\u0161\u00ed).\nK octu: sherry ocet m\u00e1 zakulacen\u011bj\u0161\u00ed a m\u00e9n\u011b ostrou chu\u0165; b\u011b\u017en\u00e9ho \u201estoln\u00edho\u201c b\u00edl\u00e9ho vinn\u00e9ho octa dejte o n\u011bco m\u00e9n\u011b.\nSkladov\u00e1n\u00ed: 2 dny v lednici v dob\u0159e uzav\u0159en\u00e9 n\u00e1dob\u011b (3. den u\u017e p\u0159evl\u00e1d\u00e1 chu\u0165 syrov\u00e9ho \u010desneku). Mra\u017een\u00ed se nedoporu\u010duje, proto\u017ee se emulze sraz\u00ed; pokud jste pol\u00e9vku zmrazili, p\u0159ed pod\u00e1v\u00e1n\u00edm ji znovu rozmixujte s trochou studen\u00e9 vody.\n\t\n\t\n\t\tEntr\u00e9eEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200243"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200243\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/163990"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}