Ajoblanco
Ajoblanco is a silky cold almond soup from Spain, combining almonds, garlic, and olive oil with bread for creaminess. Chilled and served with grapes or melon, it’s both refreshing and elegant. This centuries-old Andalusian dish celebrates rustic ingredients with timeless Mediterranean flair.
Ingredients
- 1 cup blanched almonds
- 2–3 cloves garlic
- 2 cups stale white bread (crust removed, soaked in water)
- 2 tablespoons sherry vinegar (or white wine vinegar)
- 3 cups cold water (more as needed for consistency)
- Salt to taste
- Green or red grapes (for garnish)
- A drizzle of olive oil (for serving)
Instructions
- Soak the Bread: Soak the stale bread in water for a few minutes until softened. Squeeze out the excess water.
- Blend: In a blender, combine almonds, garlic, and soaked bread. Blend until finely ground.
- Add Liquids: Slowly add olive oil, vinegar, and cold water while blending until the mixture becomes smooth and creamy.
- Season: Taste and adjust with salt and vinegar to balance the flavors.
- Chill: Refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill completely.
- Serve: Pour into bowls, garnish with grapes and a drizzle of olive oil, and serve cold.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- You can substitute almonds with blanched hazelnuts for a twist.
- Adjust the consistency with more cold water if the soup is too thick.
- Traditionally, white grapes are used, but green ones add a nice tart contrast.
- Serve well-chilled — it tastes best cold on a hot day.