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
Scale
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
