Ajo Blanco

Name: Ajo Blanco
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200g Blanched Almonds; 150g White Bread, stale, crusts removed, torn; 2 cloves of Garlic; 100ml Extra Virgin Olive Oil; 2 tbsp Sherry Vinegar; 750ml Water, cold; adjust for desired thickness; 1 tsp Fine Sea Salt, plus more to taste; 200g Seedless White Grapes, halved; 1 1/2 tbsp Extra Virgin Olive Oil, for drizzling

Ajo blanco is a chilled Andalusian almond and garlic soup—silky, bright, and comforting—perfect for warm days. Blended with soft white bread and finished with sweet seedless white grapes and good olive oil, it offers a lovely contrast of creamy texture and fresh fruitiness.

Ajo blanco is a chilled Andalusian almond and garlic soup—silky, bright, and comforting—perfect for warm days. Blended with soft w... Show more

Traditional Spanish Recipe

Health Grade

C · Balanced

Time

50 min

Price

1,33 €

Calories

692 kcal

vegan

quick

easy

low sugar

mediterranean diet

no cooking

Method

Prep the garnishes

Trim the crusts from the stale white bread and tear it into rough pieces. Peel the garlic and lightly smash the cloves. Rinse, dry, and halve the seedless white grapes so they are ready for garnish.

Soak the bread

Put the bread in a bowl and cover it with enough cold water to soften it. Let it sit 5 minutes, then lift it out and squeeze it gently so it is damp, not soggy.

Blend the soup

Put the soaked bread in a jug blender with the blanched almonds, garlic, sherry vinegar, and fine sea salt. Add just enough of the water to get the blades moving, then blend until smooth. With the motor running, slowly stream in the extra virgin olive oil and keep blending until the soup looks pale, creamy, and fully emulsified. Thin it with more cold water a little at a time until it pours easily.

Chill the soup

Taste the soup and add a little more salt or vinegar if it needs brightness, then cover and chill it 20 minutes so it is properly cold and the flavors settle.