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Ajo blanco – cold Andalusian almond soup
Soup

Ajo blanco – cold Andalusian almond soup

Silky smooth, cold soup of almonds, garlic, bread, and olive oil — Andalusia's answer to gazpacho, but white. Served ice-cold with grapes or melon.

TraditionalSummerSoupVeganVegetarianSpansk
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Rate:
75 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Soup

    • 7.1 oz Blanched almonds
    • 3.5 oz Day-old white bread, crusts removed
    • 2 stk Garlic cloves
    • about 0.4 cup Olive oil (extra virgin)
    • 2 tbsp Sherry vinegar (or white wine vinegar)
    • 1⅔ cup Ice-cold water
    • ½ tsp Salt

  • Topping

    • about 0.4 cup Green grapes, halved
    • 2 tbsp Olive oil

Instructions

  1. 1

    Blend the soup

    1. Soak the bread in a little water for 5 minutes. Squeeze it out.
    2. Blend almonds, bread, garlic, olive oil, and vinegar to a smooth paste.
    3. Add ice-cold water gradually and blend until the consistency is smooth and liquid like thin cream. Season with salt and vinegar.
    10 min
    Blender
  2. 2

    Chill and serve

    1. Chill the soup for at least 1 hour.
    2. Serve ice-cold in bowls with halved grapes and a drizzle of olive oil.
    60 min
    5°C

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Details

Dietary

Allergens

NutsGluten

Restrictions

  • Contains Nuts
  • Contains Gluten

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge in a covered container. Stir well before serving.

Author

N

Nordmad

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Author

N

Nordmad