Recipe byThe ZestyPlate Kitchen
A silky chilled Spanish soup of almonds, bread and garlic, finished with a swirl of olive oil: refreshing, elegant and barely any effort.
Ajo blanco is Andalusia's cool 'white gazpacho', a no-cook blend of almonds, bread and garlic that turns velvety in the blender and could not be more refreshing on a hot day. It tastes far richer than its short ingredient list suggests, and a final drizzle of good olive oil is what makes it.
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Prep 15 min
Total 75 min
Easy
Scale:
- 150g White Bread
- 200g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Nutrition (per serving)
500
kcal
14g
Protein
31g
Carbs
38g
Fat
Estimated per serving. How we calculate this.
Preparation
- Tip the bread into a bowl, pour over 350ml water and leave to soak for 10 minutes.
- Blend the soaked bread with the almonds, olive oil, garlic, red wine vinegar, a further 350ml water and 1 tsp salt until smooth.
- Chill the soup in the fridge for an hour or so, then serve with a drizzle of olive oil and a grinding of black pepper.
Tips from the ZestyPlate Kitchen
- Blanched almonds give the smoothest, palest result. Soak them briefly if your blender struggles.
- Blend for longer than feels necessary. A full minute or two is the difference between silky and gritty.
- Add the garlic a little at a time and keep tasting, since raw garlic strengthens as the soup sits.
- Serve it well chilled, traditionally with a few halved grapes or some melon for a sweet contrast.
Frequently Asked Questions
Yes. Swap the bread for a gluten-free loaf, or use a few extra soaked almonds to keep the body.
Up to 2 days covered in the fridge. It can separate, so give it a quick whisk or blend before serving.
Too much garlic or vinegar. Blend in a little more bread, almonds or water to mellow it and bring it back into balance.
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