Vegan

Ajo Blanco

A traditional Andalusian cold almond and garlic soup — the original gazpacho, predating the tomato by centuries. Silky, refreshing, and deceptively simple.

Prep: 30 Cook: 0 Easy servings · 0 kcal total

Ingredients

  • 100 g almonds
  • 100 g white bread
  • 3 clove garlic
  • 100 ml olive oil
  • 500 ml water
  • 1 tsp salt
  • 30 ml vinegar
  • 12 piece grapes

Nutrition per 100g

Calories 0
Protein 0g
Carbs 0g
Sugar 0g
Fat 0g
Saturated 0.0g
Fiber 0g
Allergens: wheat, tree nuts

Instructions

  1. 1 Soak the bread: Place 100 grams day-old white bread, crusts removed in a bowl and pour over just enough water to soften it. Once absorbed, squeeze out excess water and set aside.
  2. 2 Blend the soup: Add 100 grams raw peeled almonds (blanched), 3 pieces garlic cloves, 30 milliliters sherry vinegar (jerez), 100 milliliters extra virgin olive oil, the squeezed bread, and 500 milliliters cold mineral water to a blender. Blend until completely smooth and homogenous. Season with 1 teaspoons salt to taste.
  3. 3 Strain for silky texture (optional): For a restaurant-quality finish, pass the soup through a fine mesh strainer. This step is optional but makes a real difference in texture.
  4. 4 Chill thoroughly: Transfer to a bowl or jug, cover, and refrigerate until very cold. Ideally make it several hours ahead or even the night before — the flavors develop beautifully.
  5. 5 Server with halved grapes and a few drops of olive oil. Enjoy!