SoupAppetizerSide Dish

Ajo Blanco

Name: Ajo Blanco
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 150 g almond blanched, peeled; 80 g stale bread crusts removed, torn into pieces; 2 clove garlic roughly chopped; 700 ml cold water; 60 ml extra virgin olive oil; 15 ml white wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 100 g green grape halved; 1 tbsp extra virgin olive oil

Experience the refreshing taste of Andalusia with Ajo Blanco, a naturally vegan chilled Spanish soup. This elegant dish combines blanched almonds, garlic, and stale bread into a velvety, creamy base, brightened by a hint of white wine vinegar. Perfect for a warm day, it's traditionally garnished with a drizzle of olive oil and sweet green grapes.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Easy
Per serving: 455 kcal

Allergen information: may contain gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

150 galmond, blanched, peeled
80 gstale bread, crusts removed, torn into pieces
2 clovegarlic, roughly chopped
700 mlcold water
60 mlextra virgin olive oil
15 mlwhite wine vinegar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

100 ggreen grape, halved
1 tbspextra virgin olive oil

Equipment

Small saucepan · High-speed blender · Chef's knife · Cutting board · Airtight container · 4× Serving bowls

The method

Step by step

1
If using unblanched almonds, bring a small saucepan of water to a rolling boil. Add the almonds and blanch for 1 minute.
About 2 min
Cook’s note: Blanching helps remove the skins easily, resulting in a smoother, whiter soup. Ensure the water is actively boiling before adding the almonds.
2
Drain the blanched almonds and immediately transfer them to a bowl of ice water to stop the cooking process.
About 1 min
Cook’s note: This 'shocking' step helps loosen the skins and makes them easier to peel.
3
Pinch each almond between your thumb and forefinger to slip off the skins. Discard the skins.
About 5 min
Cook’s note: If any skins are stubborn, you can rub the almonds vigorously in a clean kitchen towel.
4
Tear the stale bread into small pieces and place them into a high-speed blender.
About 1 min
Cook’s note: Stale bread is ideal as it absorbs liquid better and contributes to the soup's creamy texture without making it gummy. If your bread isn't stale, you can lightly toast it.
5
Add the peeled almonds and garlic cloves to the blender with the bread.
About 1 min
Cook’s note: For a milder garlic flavor, you can remove the green germ from the center of the garlic cloves.
6
Pour in the cold water, 60 ml of extra virgin olive oil, white wine vinegar, salt, and black pepper into the blender.
About 1 min
Cook’s note: Using very cold water helps keep the soup refreshing and prevents the almonds from releasing too much oil during blending, which can sometimes lead to a slightly pasty texture.
7
Blend on high speed for at least 3-5 minutes, or until the mixture is completely smooth and creamy, scraping down the sides of the blender jar as needed.
About 5 min
Cook’s note: The key to a truly luxurious Ajo Blanco is thorough blending. Continue blending until no gritty almond pieces remain and the soup has a silky, uniform consistency.
8
Taste the soup and adjust the seasoning, adding more salt or white wine vinegar to achieve your preferred balance of flavors.
About 1 min
Cook’s note: Ajo Blanco should have a delicate balance of savory, nutty, and tangy notes. Don't be afraid to adjust to your palate.
9
Transfer the blended soup to an airtight container, cover tightly, and refrigerate for a minimum of 2 hours to chill thoroughly.
About 2 hr
Cook’s note: Chilling is essential for the flavors to fully meld and for the soup to reach its optimal refreshing temperature. Overnight chilling is even better.
10
Before serving, give the chilled soup a brisk stir to ensure an even consistency.
About 1 min
Cook’s note: The soup may thicken slightly in the refrigerator; a quick stir will bring it back to its smooth texture.
11
Ladle the Ajo Blanco into individual bowls and garnish each serving with halved green grapes and a final drizzle of the remaining 1 tablespoon of extra virgin olive oil.
About 1 min
Cook’s note: The sweetness of the grapes and the fruity notes of the olive oil perfectly complement the savory, garlicky soup.

Per serving

Nutrition

68%Score

Calories: 454.5kcal
Protein: 10g
Carbs: 23.4g
Fat: 37.8g
Fibre: 5.2g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This elegant soup is a fantastic starter for a Spanish-themed meal. Pair it with crusty bread, a light salad, or even some grilled vegetables. For a touch of heat, a tiny pinch of cayenne pepper can be added to the blend. A crisp, dry Fino sherry or a light Albariño wine would be a perfect accompaniment.

Storage

Store leftover Ajo Blanco in an airtight container in the refrigerator.

Reheating

Ajo Blanco is traditionally served chilled and does not require reheating. If it has thickened too much in the fridge, you can stir in a tablespoon or two of cold water to reach the desired consistency.