COCOBLANCO
AN AJOBLANCO GONE TROPICAL
AJOBLANCO IS THE WHITE GAZPACHO, THE OG COLD SOUP OF ANDALUCÍA—CREAMY, GARLICKY, MADE WITH ALMONDS, BREAD, AND OLIVE OIL. BUT THIS? THIS IS THE “FUCK IT, LET’S GO COCONUTS” VERSION. NO BREAD, CASHEWS CRASH THE PARTY, COCONUT MILK TAKES OVER THE BASE, AND INSTEAD OF GRAPES ON TOP YOU GET A SWEET, FIERY MANGO PICO. IT’S SILKY, NUTTY, FRESH, AND BASICALLY A HOLIDAY IN A BOWL. BY THE WAY, USE BLANCHED ALMONDS. DON’T BE LIKE ME. SAME TASTE, JUST WHITER IN COLOR, WHICH MAKES THE NAME COCOBLANCO MAKE MORE SENSE.
FEEDS 4 II TIME: 10 MINS II DIFFICULTY: YOU KIDDING ME?
INGREDIENTS
150g raw cashews
150g raw almonds
250ml coconut milk
200ml water
1 garlic clove (or 2 if you’re not afraid)
Splash of olive oil
Splash of vinegar (apple cider or white wine)
Salt to taste
For the sweet pico de gallo:
1 ripe mango, diced
1/2 red onion, finely chopped
1/2 red capsicum, finely chopped
Pickled japaleños, finely chopped
A handful of coriander, chopped
Juice of 1 lime
Drizzle of olive oil
Salt to taste
GET COOKING
Add the cashews, almonds, coconut milk, water, garlic, olive oil, vinegar, and salt to a blender. Blitz until it’s silky smooth, then taste and adjust with more salt, vinegar, or garlic if you’re feeling bold. Chill it in the fridge until cold, because this soup only works ice cold.
For the sweet pico, mix the mango, onion, capsicum, jalapeño, coriander, lime juice, olive oil, and salt in a bowl until it looks like the kind of salsa you’d eat straight with a spoon.
To serve, pour the chilled cocoblanco into bowls, spoon the mango pico generously on top, and finish with a drizzle of olive oil and a squeeze of lime.
