Ajo Blanco (Spanish Almond Soup) Recipe
Introduction
Ajo blanco is a refreshing Spanish cold almond soup that’s perfect for warm days. Its creamy texture and subtle garlic flavor make it a unique and delicious twist on traditional gazpacho.
Ingredients
- 200g blanched almonds
- 50ml extra virgin olive oil
- 1 garlic clove (use 1 ½ cloves if you prefer a stronger garlic flavor)
- 1 ½ tbsp red wine vinegar
- 350ml water
- 1 tsp salt
Instructions
- Step 1: Combine blanched almonds, olive oil, garlic, red wine vinegar, water, and salt in a blender.
- Step 2: Blend until smooth and creamy, adjusting the water amount if needed for your desired consistency.
- Step 3: Chill the soup in the fridge for about 1 hour to develop flavor and serve cold.
- Step 4: Before serving, drizzle a little olive oil over the top and add freshly ground black pepper to taste.
Tips & Variations
- For a smoother texture, soak the almonds in water for a few hours before blending.
- If children find the garlic too strong, reduce it to half a clove or omit altogether.
- Add sliced green grapes or melon balls as a garnish for a sweet contrast.
Storage
Store ajo blanco in an airtight container in the refrigerator for up to 2 days. Stir well before serving again, and it can be served chilled or at room temperature. Avoid freezing, as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unblanched almonds?
It’s best to use blanched almonds for a smooth texture and to avoid the bitterness from almond skins. You can blanch almonds at home by boiling and peeling them.
Is ajo blanco suitable for vegans?
Yes, this recipe contains only plant-based ingredients, making it perfect for a vegan diet.
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Ajo Blanco (Spanish Almond Soup) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Ajo blanco is a refreshing traditional Spanish cold almond and garlic soup, perfect for warm weather. Combining blanched almonds, olive oil, garlic, and red wine vinegar, this smooth and creamy soup is blended with water and served chilled, making it a light and flavorful starter or snack.
Ingredients
Ingredients
- 200g blanched almonds
- 50ml extra virgin olive oil
- 1 garlic clove (adjust to taste, up to 1 ½ cloves)
- 1 ½ tbsp red wine vinegar
- 350ml water
- 1 tsp salt
- Extra virgin olive oil for drizzling
- Black pepper to taste
Instructions
- Prepare Ingredients: Measure out all the ingredients including the blanched almonds, olive oil, garlic, red wine vinegar, water, and salt to have them ready for blending.
- Blend the Soup: In a blender, combine the blanched almonds, 50ml extra virgin olive oil, garlic clove, red wine vinegar, 350ml water, and 1 tsp salt. Blend until you achieve a smooth, creamy soup consistency.
- Chill: Transfer the blended soup to a container and let it cool in the refrigerator for about 1 hour to develop the flavors and achieve a refreshing chill.
- Serve: Pour the chilled ajo blanco into serving bowls, drizzle a little extra virgin olive oil on top, and sprinkle with freshly ground black pepper to taste before serving.
Notes
- Adjust the amount of garlic based on your preference; if serving to children, stick to 1 clove to avoid a too strong flavor.
- You can add small pieces of grapes or melon when serving traditionally, but they are optional.
- For a thicker soup, reduce the amount of water slightly.
- Make sure almonds are blanched to ensure a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Keywords: Ajo blanco, Spanish cold soup, almond soup, garlic soup, vegetarian soup, cold soup recipe
