A silky chilled Spanish soup of almonds, bread and garlic, finished with a swirl of olive oil — refreshing, elegant and ready with barely any effort.
Ajo blanco is Andalusia's cool, creamy 'white gazpacho' — a no-cook blend of almonds, bread and garlic that's velvety, refreshing and ready for the hottest days. It feels surprisingly luxurious for something this simple, and a final drizzle of good olive oil makes it sing.
Prep 15 min
Total 75 min
Easy
- 150g White Bread
- 200g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Video
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 longer than you think — a full minute or two is what turns it silky rather than gritty.
- Add the garlic gradually and taste; raw garlic intensifies as the soup sits.
- Serve it well chilled, traditionally with a few halved grapes or melon for a sweet contrast.
Frequently Asked Questions
Yes — swap the bread for a gluten-free loaf or a few extra soaked almonds to keep the body.
Up to 2 days covered in the fridge. Give it a quick whisk or blend before serving as it can separate.
Too much garlic or vinegar. Blend in a little more bread, almonds or water to mellow and balance it.
