{"id":173331,"title":"Otantik Ajoblanco – Beyaz Gazpacho","modified":"2026-09-19T00:05:47+02:00","plain":"Badem, sar\u0131msak ve zeytinya\u011f\u0131yla haz\u0131rlanan, sirkeyle lezzetlendirilen ve \u00fcz\u00fcmlerle iyice so\u011futulmu\u015f olarak servis edilen, son derece p\u00fcr\u00fczs\u00fcz bir End\u00fcl\u00fcs so\u011fuk \u00e7orbas\u0131.\n\n\n\nA\u011fustos ay\u0131nda M\u00e1laga’da i\u015ftah daha \u00f6\u011flen olmadan kaybolur. Buz gibi bir bardak ajoblanco, tek yudumda i\u015ftah\u0131 yeniden a\u00e7ar: s\u00fct kadar beyaz, dibinde iki \u00fc\u00e7 misket \u00fcz\u00fcm\u00fc tanesi, \u00fczerinde gezdirilmi\u015f biraz zeytinya\u011f\u0131. \n\n\n\n\u00d6nce sar\u0131msak kendini belirgin bi\u00e7imde hissettirir, ard\u0131ndan badem kremsi yumu\u015fakl\u0131\u011f\u0131yla devreye girer ve \u015feri sirkesi son dokunu\u015fu yapar. \u0130lk ka\u015f\u0131\u011f\u0131 tadana kadar, lezzetli olamayacak kadar basit oldu\u011funu d\u00fc\u015f\u00fcn\u00fcrs\u00fcn\u00fcz.\n\n\n\nEnd\u00fcl\u00fcs’\u00fcn di\u011fer so\u011fuk \u00e7orbas\u0131, bu kez domatesli: End\u00fcl\u00fcs gazpachosu\n\n\n\nAjoblanco malague\u00f1o nedir?\n\n\n\nZar\u0131 soyulmu\u015f \u00e7i\u011f badem ve bir g\u00fcn \u00f6nceden kalm\u0131\u015f beyaz ekme\u011fin sar\u0131msakla birlikte blenderdan ge\u00e7irilip s\u0131zma zeytinya\u011f\u0131yla em\u00fclsiyon h\u00e2line getirilmesiyle haz\u0131rlanan so\u011fuk bir \u00e7orbad\u0131r. \u015eeri sirkesi ek\u015fili\u011fini, \u00e7ok so\u011fuk su k\u0131vam\u0131n\u0131 verir; misket \u00fcz\u00fcmleri ise garnit\u00fcr\u00fcn\u00fc olu\u015fturur. \n\n\n\nYa\u011fla k\u0131vam verme i\u015flemi mayonezle ayn\u0131 prensibe dayan\u0131r: ya\u011f ince ince ak\u0131t\u0131larak eklenirse em\u00fclsiyon tutar; bir anda d\u00f6k\u00fcl\u00fcrse kesilir. Ayn\u0131 \u00fclkeden gelmesine ve ayn\u0131 s\u0131cakl\u0131kta servis edilmesine ra\u011fmen bu bir gazpacho de\u011fildir: i\u00e7inde ne domates ne de biber vard\u0131r; kremams\u0131 k\u0131vam\u0131n\u0131 badem, ekmek ve ya\u011fdan al\u0131r.\n\n\n\nAd\u0131 tarifi anlat\u0131r: ajo sar\u0131msa\u011f\u0131, blanco beyaz rengini, malague\u00f1o ise End\u00fcl\u00fcs’\u00fcn g\u00fcney k\u0131y\u0131s\u0131ndaki M\u00e1laga’y\u0131 ifade eder. D\u00f6rt temel malzemenin tamam\u0131 buzdolab\u0131 d\u0131\u015f\u0131nda saklanabilir; yemek pi\u015firilemeyecek kadar s\u0131cak yerlerde haz\u0131rlanmas\u0131n\u0131n nedeni de budur.\n\n\n\nArd\u0131ndan, ortas\u0131 h\u00e2l\u00e2 hafif ak\u0131\u015fkan bir \u0130spanyol tortillas\u0131\n\n\n\nM\u00e1laga’n\u0131n badem a\u011fa\u00e7lar\u0131n\u0131n yeti\u015fti\u011fi yerde\n\n\n\nM\u00e1laga ge\u00e7imini badem ve zeytinya\u011f\u0131ndan sa\u011flar; ajoblanco da bu ikisiyle yap\u0131l\u0131r. Bu iklimde so\u011fuk \u00e7orbalar her \u015feyden \u00f6nce pratik bir \u00e7\u00f6z\u00fcmd\u00fcr: pi\u015firilecek ya da \u0131s\u0131t\u0131lacak hi\u00e7bir \u015fey yoktur, \u00fcstelik malzemeler s\u0131ca\u011fa dayan\u0131kl\u0131 ve uzun s\u00fcre saklanabilirdir.\n\n\n\nGerisini malzeme se\u00e7imi belirler. K\u0131sa ve ya\u011fl\u0131 Marcona bademleri, s\u0131radan \u00e7erezlik bademlere g\u00f6re daha kremsi bir doku sa\u011flar. B\u00f6lgenin s\u0131zma zeytinya\u011f\u0131 \u00e7orbaya dolgunluk verir ve em\u00fclsiyonun olu\u015fmas\u0131na yard\u0131mc\u0131 olur. Misket \u00fcz\u00fcmleri ise badem a\u011fa\u00e7lar\u0131ndan yaln\u0131zca birka\u00e7 kilometre \u00f6tede yeti\u015fir.\n\n\n\nM\u00e1laga’da sar\u0131msak \u00f6l\u00e7\u00fcl\u00fc kullan\u0131l\u0131r. D\u00f6rt ki\u015fi i\u00e7in iki di\u015f yeterlidir: tek di\u015f daha hafif, \u00fc\u00e7 di\u015f ise daha keskin bir lezzet verir. Pek \u00e7ok tarifte \u00fc\u00e7 ya da d\u00f6rt di\u015f kullan\u0131l\u0131r ve bademin tad\u0131 bast\u0131r\u0131l\u0131r. \u00c7i\u011f sar\u0131msa\u011f\u0131n tad\u0131 so\u011fukta dinlenirken de g\u00fc\u00e7lenir; bu nedenle miktar\u0131n\u0131 d\u00fc\u015f\u00fck tutmak daha iyidir.\n\n\n\nAjoblanco’nun temel malzemeleri\n\n\n\n\n\n\n\n\u0130ki y\u00fcz gram zar\u0131 soyulmu\u015f \u00e7i\u011f badem \u00e7orban\u0131n temelini olu\u015fturur: kremsi k\u0131vam\u0131 ve tatl\u0131ms\u0131 yumu\u015fakl\u0131\u011f\u0131 buradan gelir. Bir g\u00fcn \u00f6nceden kalm\u0131\u015f, kabu\u011fu tamamen ya da b\u00fcy\u00fck \u00f6l\u00e7\u00fcde al\u0131nm\u0131\u015f y\u00fcz gram beyaz ekmek, \u0131slat\u0131l\u0131p elle s\u0131k\u0131ld\u0131ktan sonra \u00e7orbay\u0131 koyula\u015ft\u0131r\u0131r ve k\u0131vam\u0131n\u0131 hamurumsu h\u00e2le getirmeden sirkenin ek\u015fili\u011fini yumu\u015fat\u0131r. Geri kalan k\u0131vam ayar\u0131n\u0131 \u00e7ok so\u011fuk su sa\u011flar: ka\u015f\u0131kla yenebilecek kremsi bir k\u0131vam i\u00e7in 500 ml, bardaktan i\u00e7ilebilecek bir \u00e7orba i\u00e7in 700 ml.\n\n\n\nLezzet veren malzemeler \u00fc\u00e7 kalemden ibarettir: iki di\u015f sar\u0131msak, 150 ml s\u0131zma zeytinya\u011f\u0131, 3 yemek ka\u015f\u0131\u011f\u0131 \u015feri sirkesi. \n\n\n\nYa\u011f, blender \u00e7al\u0131\u015f\u0131rken badem ezmesinin \u00fczerine ince ince ak\u0131t\u0131larak eklenir; asla tek seferde d\u00f6k\u00fclmez. \u015eeri sirkesi, s\u0131radan beyaz \u015farap sirkesinden daha dengeli ve daha az keskindir: beyaz \u015farap sirkesi kullan\u0131yorsan\u0131z miktar\u0131n\u0131 azaltmal\u0131s\u0131n\u0131z. Tuz ayar\u0131 iki kez yap\u0131l\u0131r; \u00f6nce blenderdan ge\u00e7irdikten sonra, ard\u0131ndan so\u011futtuktan sonra, \u00e7\u00fcnk\u00fc so\u011fuk lezzetlerin alg\u0131s\u0131n\u0131 azalt\u0131r.\n\n\n\nArd\u0131ndan i\u00e7kilerin yan\u0131na, bol ac\u0131l\u0131 patatas bravas\n\n\n\nGarnit\u00fcr \u00fc\u00e7 malzemeden olu\u015fur: M\u00e1laga misket \u00fcz\u00fcmleri veya \u00e7ekirdeksiz beyaz \u00fcz\u00fcm, son bir dokunu\u015f olarak gezdirilen s\u0131zma zeytinya\u011f\u0131 ve birka\u00e7 kavrulmu\u015f file badem. \u0130yice so\u011futulmu\u015f \u00fcz\u00fcmler ya\u011f\u0131n a\u011f\u0131rl\u0131\u011f\u0131n\u0131 ve sar\u0131msa\u011f\u0131n keskinli\u011fini dengeler; bu kar\u015f\u0131tl\u0131k, yeme\u011fin karakterini en az \u00e7orban\u0131n kendisi kadar belirler.\n\n\n\nOtantik lezzetin \u00f6l\u00e7\u00fctleri ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u0130yi bir ajoblanco mat beyazd\u0131r, asla grimsi olmaz; ka\u015f\u0131\u011f\u0131 kaplar ama krema gibi koyula\u015fmaz. Kesildiyse ya\u011f fazla h\u0131zl\u0131 eklenmi\u015f demektir. \n\n\n\nDili yak\u0131yorsa sebebi, so\u011fukta dinlenirken tad\u0131 giderek g\u00fc\u00e7lenen sar\u0131msakt\u0131r. Kapal\u0131 bir kapta, buzdolab\u0131nda en fazla iki g\u00fcn saklan\u0131r; dondurmak ise em\u00fclsiyonu bozar.\n\n\n\n\n\n\tOtantik Ajoblanco - Beyaz Gazpa\u00e7o\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g kabuksuz \u00e7i\u011f badem (tercihen Marcona)100 g bir g\u00fcn \u00f6nceden kalm\u0131\u015f beyaz ekmek (kabuksuz veya az kabuklu)2 di\u015f sar\u0131msak150 ml nat\u00fcrel s\u0131zma zeytinya\u011f\u0131 (tercihen M\u00e1laga \u00fcretimi)3 yemek ka\u015f\u0131\u011f\u0131 \u015feri sirkesi (veya kaliteli beyaz \u015farap sirkesi)500-700 ml \u00e7ok so\u011fuk su (istenen k\u0131vama g\u00f6re)tuz (damak tad\u0131na g\u00f6re)GarnitureM\u00e1laga misket \u00fcz\u00fcm\u00fc (veya \u00e7ekirdeksiz beyaz \u00fcz\u00fcm)1 gezdirim nat\u00fcrel s\u0131zma zeytinya\u011f\u0131kavrulmu\u015f file badem (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tFaire tremper le painEkme\u011fi par\u00e7alara kesin.Ekme\u011fi so\u011fuk suda 10 dakika bekletin.Elinizle s\u0131karak suyunu s\u00fcz\u00fcn ve bir kenara al\u0131n.Blanchir les amandes (si n\u00e9cessaire)Bademler h\u00e2l\u00e2 kabukluysa kaynar suda 2 dakika bekletin, ard\u0131ndan s\u0131cakken kabuklar\u0131n\u0131 soyun (zaten kabuksuzlarsa bu ad\u0131m\u0131 atlay\u0131n).Mixer la baseBademleri ve sar\u0131msa\u011f\u0131, \u00e7ok p\u00fcr\u00fczs\u00fcz bir ezme elde edene kadar blenderda en y\u00fcksek h\u0131zda \u00e7ekin.Suyu s\u00fcz\u00fclm\u00fc\u015f ekme\u011fi ekleyin ve yeniden blenderdan ge\u00e7irin.\u00c9mulsionnerOrta h\u0131zda kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan em\u00fclsiyonun kesilmemesi i\u00e7in zeytinya\u011f\u0131n\u0131 ince ve kesintisiz bir ak\u0131\u015fla ekleyin (mayonez yapar gibi).Vinaigre, sel et eauSirkeyi ve tuzu ekleyin. Blenderdan ge\u00e7irin, tad\u0131na bak\u0131n ve lezzetini ayarlay\u0131n.\u0130stenen k\u0131vama ula\u015fana kadar blender\u0131 \u00e7al\u0131\u015ft\u0131rarak \u00e7ok so\u011fuk suyu azar azar ekleyin.Passer et refroidirKa\u015f\u0131kla bast\u0131rarak konik s\u00fczge\u00e7ten veya ince tel s\u00fczge\u00e7ten ge\u00e7irin (iste\u011fe ba\u011fl\u0131d\u0131r ancak \u00f6nerilir).Servis etmeden \u00f6nce buzdolab\u0131nda en az 30 dakika so\u011futun.ServiceK\u00e2sede veya bardakta \u00e7ok so\u011fuk olarak servis edin; \u00fczerine biraz zeytinya\u011f\u0131 gezdirin ve birka\u00e7 \u00fcz\u00fcm tanesi ekleyin (isterseniz kavrulmu\u015f file badem de ekleyebilirsiniz).\t\n\t\n\t\tSar\u0131msak hakk\u0131nda: M\u00e1laga'da daha az kullan\u0131l\u0131r: 4 ki\u015fi i\u00e7in 2 di\u015f (daha hafif bir lezzet i\u00e7in 1, daha yo\u011fun bir lezzet i\u00e7in 3 di\u015f).\nSirke hakk\u0131nda: \u015feri sirkesinin tad\u0131 daha dengeli ve daha az keskindir; \u00ab sofral\u0131k \u00bb beyaz \u015farap sirkesi kullan\u0131yorsan\u0131z miktar\u0131n\u0131 biraz azalt\u0131n.\nSaklama: a\u011fz\u0131 s\u0131k\u0131ca kapal\u0131 bir kapta buzdolab\u0131nda 2 g\u00fcn saklanabilir (3. g\u00fcn \u00e7i\u011f sar\u0131msak tad\u0131 bask\u0131n h\u00e2le gelir). Em\u00fclsiyon kesilece\u011fi i\u00e7in dondurulmas\u0131 \u00f6nerilmez; \u00e7orba dondurulmu\u015fsa servis etmeden \u00f6nce biraz so\u011fuk suyla tekrar blenderdan ge\u00e7irin.\n\t\n\t\n\t\tEntr\u00e9eEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/173331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=173331"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/173331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/163990"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=173331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=173331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=173331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}