Ajo Blanco: Chilled Spanish Almond and Garlic Soup with Grapes – Spanish Special
Ajo Blanco, often referred to as “white gazpacho,” is a traditional Andalusian cold soup that combines almonds, garlic, and bread to create a creamy, refreshing dish. This no-cook soup is typically served chilled and garnished with sweet green grapes, adding a delightful contrast to the savory base. Perfect for hot summer days, Ajo Blanco offers a unique and satisfying alternative to more common cold soups.
- Prep Time15 min
- Total Time15 min
For the Soup:
- 1 cup blanched almonds
- 2 cloves garlic, minced
- 2 cups stale white bread, crusts removed and torn into pieces
- 3 cups cold water
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar (or white wine vinegar)
- 1 teaspoon salt
- 1/2 cup seedless green grapes, halved (for garnish)
For Garnish:
- Extra virgin olive oil (drizzle)
- Sliced almonds (optional)
- Fresh green grapes, halved
Prepare the Ingredients:
Soak the torn bread in 1 cup of cold water for a few minutes until softened.
Blend the Soup:
In a blender, combine blanched almonds, garlic, soaked bread (with water), remaining 2 cups of water, olive oil, vinegar, and salt.
Blend until smooth and creamy.
If the soup is too thick, add a little more cold water to achieve the desired consistency.
Chill:
Transfer the soup to a bowl or container and refrigerate for at least 2 hours to allow the flavors to develop.
Serve:
Ladle the chilled Ajo Blanco into bowls.
Garnish with halved green grapes, a drizzle of extra virgin olive oil, and sliced almonds if desired.
Serve cold and enjoy
Recipe Notes :
Almonds: Use blanched almonds for a smoother texture.
Bread: Stale white bread works best for absorbing liquids and blending smoothly.
Garlic: Adjust the amount of garlic to taste; start with one clove for a milder flavor.
Vinegar: Sherry vinegar adds authenticity, but white wine vinegar can be used as a substitute.
Grapes: Green grapes provide a sweet and tart contrast; however, red grapes can also be used.
