Ajo Blanco Recipe
This ajo blanco, or white gazpacho, recipe is easy and delicious. Make this cold almond and garlic soup from the south of Spain in only a few easy steps!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Soup
Cuisine: Spanish
Diet: Vegan
Servings: 4 servings
Calories: 398.12kcal
- 1 cup blanched Marcona almonds soaked overnight in water, strained
- 2 slices white bread dried out overnight and cut into cubes
- 1 small clove garlic remove the green germ in the middle
- 1-2 teaspoons sherry vinegar
- 1 tart apple peeled and diced
- salt to taste
- 1 cup cold water
- ice cubes if no time to chill
- ¼ cup extra virgin olive oil
- green grapes optional
Place the stale bread into the blender and cover with the cold water and 1 teaspoon of sherry vinegar, then add the strained almonds, diced apple, and garlic.
Pulse until smooth, then taste and adjust the salt and vinegar.
Blend in a few ice cubes if you're serving it immediately, then add the olive oil slowly while the blender is running. Taste and adjust seasonings as desired, then chill before serving if you have time.
To serve, top with sliced green grapes and a drizzle of olive oil. Enjoy this cold soup anytime!
- Try to use Marcona almonds. These delicious Spanish almonds have a unique flavor and really do make a difference.
- Soak the almonds in water overnight. This makes them easier to blend and a lot creamier.
- Use extra virgin olive oil and ideally sherry vinegar.
- Go easy on the garlic. Start with a small clove or even half of one; you can always add more!
Serving: 1serving | Calories: 398.12kcal | Carbohydrates: 23.82g | Protein: 9.06g | Fat: 31.9g | Saturated Fat: 3.34g | Polyunsaturated Fat: 6.09g | Monounsaturated Fat: 21.25g | Trans Fat: 0.01g | Sodium: 64.27mg | Potassium: 365.04mg | Fiber: 6.03g | Sugar: 9.89g | Vitamin A: 37.58IU | Vitamin C: 2.94mg | Calcium: 130.5mg | Iron: 1.96mg