1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/道地 Ajoblanco－西班牙白色冷湯rich600338<blockquote class="wp-embedded-content" data-secret="gO0ATw8l84"><a href="https://marcwiner.com/zh-hant/ajoblanco/">道地 Ajoblanco－西班牙白色冷湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/ajoblanco/embed/#?secret=gO0ATw8l84" width="600" height="338" title="道地 Ajoblanco－西班牙白色冷湯 — Marc Winer" data-secret="gO0ATw8l84" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/08/Ajoblanco-malagueno-en-tete-750x563.jpg600450這道安達魯西亞冷湯以杏仁、大蒜和橄欖油製成，口感極致滑順，以醋提味，充分冰鎮後搭配葡萄享用。https://marcwiner.com/zh-hant/ajoblanco/zh-hant道地 Ajoblanco 西班牙白色冷湯西班牙前菜202524200 克 去皮生杏仁 (以 Marcona 品種為佳)100 克 隔夜白麵包 (去除外皮或只保留少量外皮)2 瓣 大蒜150 毫升 特級初榨橄欖油 (以馬拉加產的為佳)3 大匙 雪莉醋 (或優質白酒醋)500-700 毫升 冰水 (依喜好的濃稠度調整)鹽 (依口味調整)馬拉加麝香葡萄 (或無籽白葡萄)1 小淋 特級初榨橄欖油烤杏仁片 (可省略)12https://marcwiner.com/wp-content/uploads/2026/08/Ajoblanco-malagueno-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400