Ajoblanco

Name: Ajoblanco
Yield: 2 servings
Cuisine: Spanish
Ingredients: 200g blanched almonds; 100g stale white bread, soaked; 1–2 cloves garlic; 100ml extra-virgin olive oil; 2 tbsp sherry vinegar; 750ml ice-cold water; White grapes or melon, to serve

Ajoblanco/ah-hoh-BLAHN-koh/

Also known as: Ajo Blanco, White Gazpacho, Chilled Almond Soup

About this dish

A chilled, silky white soup of blended almonds, garlic, bread, olive oil and sherry vinegar, served with grapes.

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Ingredients

🌰200g blanched almonds

🍞100g stale white bread, soaked

🧄1–2 cloves garlic

🫒100ml extra-virgin olive oil

🫙2 tbsp sherry vinegar

💧750ml ice-cold water

🍇White grapes or melon, to serve

Method

Serves 2

Blend the almonds, garlic and soaked bread with a little water to a smooth paste.

With the blender running, add the olive oil slowly.

Add the vinegar, salt and the cold water and blend until silky.

Strain for a smoother soup and chill well.

Serve very cold with grapes and a drizzle of oil.

✓ What Makes it Authentic

Ajoblanco from Málaga is older than gazpacho, dating from before tomatoes reached Spain.

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