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
Scale
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
