Ajo Blanco
Spanish White Gazpacho
A refreshing and elegant cold soup from Andalusia, Spain, featuring blanched almonds, garlic, and stale bread. Perfect for a light summer starter or appetizer.
🧂 Ingredients
- 200 g Blanched almonds(Ensure they are blanched (skin removed) for a smoother texture and lighter color.)
- 100 g Stale white bread(Crusts removed. Day-old or slightly dried-out bread works best. A baguette or similar white bread is ideal.)
- 2 cloves Garlic(Peeled. Adjust to your preference; start with 1-2 cloves if you are sensitive to raw garlic.)
- 2 tbsp Sherry vinegar(A good quality Spanish sherry vinegar is recommended for authentic flavor.)
- 100 ml Extra virgin olive oil(Use a mild-flavored olive oil to avoid overpowering the delicate almond flavor.)
- 300-400 ml Cold water(Adjust for desired consistency. Ice-cold water is crucial.)
- 1 tsp Salt(Or to taste.)
- 1 cup Green grapes(Seedless, halved or whole, for garnish.)
- optional for garnish Melon(Small cubes or balls of honeydew or cantaloupe, for garnish.)
👨🍳 Instructions
- 1
Prepare the bread: Tear the stale bread into rough chunks and place them in a medium bowl. Cover completely with cold water and let soak for about 10 minutes, or until softened. Squeeze out as much excess water as possible from the bread.
⏱️ 10 minutes - 2
Blend the base: In a high-powered blender, combine the blanched almonds, the squeezed-out bread, peeled garlic cloves, and salt. Blend on high speed until a thick paste forms. Scrape down the sides of the blender as needed.
⏱️ 5 minutes - 3
Emulsify the soup: With the blender running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue blending until the mixture is smooth and emulsified. This process helps create a creamy texture.
⏱️ 5 minutes - 4
Add liquids and blend: Pour in the sherry vinegar and about 300 ml of ice-cold water. Blend again until the soup is very smooth and has a creamy, pourable consistency. If it's too thick, add more cold water, a little at a time, until you reach your desired texture. Taste and adjust seasoning with salt or vinegar if needed.
⏱️ 3 minutes - 5
Chill thoroughly: Transfer the Ajo Blanco to an airtight container and refrigerate for at least 2 hours, or until completely chilled. The flavors will meld and deepen as it chills.
⏱️ 2 hours - 6
Serve: Ladle the chilled soup into bowls. Garnish generously with fresh green grapes (halved or whole) and/or small cubes or balls of melon. A drizzle of good quality olive oil can also be added.
💡 Pro Tips
- ✓For an extra smooth soup, you can strain the blended mixture through a fine-mesh sieve before chilling, pressing on the solids.
- ✓Ensure all ingredients, especially the water, are very cold before blending and chilling for optimal refreshment.
- ✓The consistency should be creamy but pourable, similar to a thin yogurt or heavy cream. Adjust with water as needed.
- ✓Grapes and melon are traditional garnishes, but you can also add croutons or finely chopped herbs.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of fresh mint leaves to the blender for a subtle herbal note.
- For a richer flavor, soak the almonds in water overnight before blending.
- Serve with thinly sliced cured ham (jamón serrano) on the side.