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Ajo Blanco (Spanish Almond Soup) Recipe

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4.3 from 63 reviews

Ajo Blanco is a traditional Spanish cold almond and garlic soup that's creamy, refreshing, and perfect for warm days. Made by blending blanched almonds with garlic, bread, water, and a splash of sherry vinegar, this velvety soup is chilled and served garnished with green grapes, toasted almonds, fresh mint, and extra olive oil for an elegant finish.

Ingredients

Main Ingredients

  • 1 cup blanched almonds
  • 1 1/2 teaspoons minced garlic
  • 3 cups cold water
  • 3 cups white bread cubes (crust removed)
  • Kosher salt (to taste)
  • 1 teaspoon sherry vinegar (plus extra if desired)
  • 1 1/2 tablespoons extra-virgin olive oil (plus extra for garnish)

Garnishes

  • Green seedless grapes (for garnish)
  • Toasted almonds (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Blend base: Place the blanched almonds, minced garlic, cold water, and white bread cubes into a blender. Blend on high speed until the mixture becomes very smooth, stopping occasionally to scrape down the sides to ensure even blending.
  2. Emulsify: Add kosher salt to taste, sherry vinegar, and extra-virgin olive oil to the blended mixture. Blend briefly just until everything is combined and the soup achieves a creamy consistency. If it is too thick, add additional cold water gradually to reach your preferred texture. Optionally, strain the soup through a fine mesh sieve for an extra silky finish.
  3. Chill: Transfer the soup to a sealed container and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly. Give the soup a good stir before serving.
  4. Garnish: Serve the soup cold in bowls, garnished with halved green seedless grapes, a sprinkle of toasted almonds, a few fresh mint leaves, and a drizzle of extra-virgin olive oil for added flavor and presentation.

Notes

  • Use crustless white bread for a smoother texture and to avoid bitterness.
  • Blanching almonds removes their skins, creating a creamier soup.
  • Adjust garlic amount to your preference for a milder or stronger garlic flavor.
  • Passing the soup through a fine mesh strainer is optional for a silkier texture.
  • Chilling the soup for at least 2 hours enhances flavor and makes it more refreshing.
  • Garnishes can be varied with other fresh fruits or herbs as desired.

Find it online: https://recipethrive.com/ajo-blanco-spanish-almond-soup-recipe/