Ajo Blanco (White Almond Gazpacho) Recipe
Introduction
Ajo blanco is a refreshing Spanish cold almond and garlic soup perfect for warm days. It’s simple to prepare, light, and full of bright, vibrant flavors that awaken the palate.
Ingredients
- 200g blanched almonds
- 50ml extra virgin olive oil
- 1 garlic clove (use 1 ½ cloves for a stronger flavor)
- 1 ½ tbsp red wine vinegar
- 350ml water
- 1 tsp salt
- Black pepper, to serve
Instructions
- Step 1: In a blender, combine the blanched almonds, olive oil, garlic clove(s), red wine vinegar, water, and salt.
- Step 2: Blend until the mixture is smooth and creamy, adjusting consistency with a little more water if needed.
- Step 3: Chill the soup in the fridge for about 1 hour to allow the flavors to meld and to serve it cold.
- Step 4: Before serving, drizzle with extra olive oil and sprinkle black pepper on top for added zest.
Tips & Variations
- For a milder garlic flavor suitable for children, stick to 1 garlic clove or reduce as preferred.
- Add thin slices of green grapes or cucumber as a garnish for extra freshness and texture.
- Use stale bread soaked in water to add thickness and traditional flavor to the soup.
Storage
Store ajo blanco in an airtight container in the refrigerator for up to 2 days. Stir well before serving again, and keep it chilled. It’s best enjoyed cold, so avoid reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make ajo blanco without a blender?
While a blender provides the smoothest texture, you can finely grind the almonds and mix the ingredients by hand, but the soup will be grainier.
Is ajo blanco suitable for vegans?
Yes, ajo blanco contains no animal products and is naturally vegan-friendly.
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Ajo Blanco (White Almond Gazpacho) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Ajo blanco is a traditional cold Spanish soup made from blanched almonds, garlic, olive oil, and vinegar, blended into a creamy and refreshing dish perfect for warm weather. This easy-to-make recipe highlights the natural flavors of almonds with a subtle tang from red wine vinegar and a hint of garlic, served chilled for a cool, soothing appetizer or light meal.
Ingredients
Main Ingredients
- 200g blanched almonds
- 50ml extra virgin olive oil
- 1 garlic clove (use 1 ½ cloves for stronger garlic flavor, optional for children)
- 1 ½ tbsp red wine vinegar
- 350ml water
- 1 tsp salt
To Serve
- Extra virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
Instructions
- Prepare ingredients: Ensure your almonds are blanched to remove the skins for a smooth texture. Peel the garlic clove(s).
- Blend the soup: In a blender, combine the blanched almonds, garlic, extra virgin olive oil, red wine vinegar, water, and salt. Blend until the mixture becomes smooth and creamy.
- Chill: Transfer the blended soup into a bowl or container and refrigerate for at least 1 hour to allow the flavors to meld and the soup to cool thoroughly.
- Serve: Pour the chilled ajo blanco into bowls, drizzle with a little extra virgin olive oil, and sprinkle freshly ground black pepper on top to taste. Enjoy immediately.
Notes
- Adjust the amount of garlic according to your preference or the palates of your guests—more garlic can create a stronger flavor.
- For a thinner soup, add a bit more water while blending and adjust seasoning accordingly.
- Serve with traditional accompaniments like green grapes or small bread cubes for authenticity.
- Keep the soup refrigerated and consume within 1-2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Keywords: ajo blanco, cold soup, almond soup, Spanish recipe, summer soup, vegetarian soup, creamy soup
