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ajo blanco recipe - cold Spanish soups

Ajo Blanco Recipe - Chilled Almond Soup

This easy and delicious ajo blanco recipe is the perfect soup for a warm summer day.
5 from 6 votes
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Course: Soup
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 -6 servings
Calories: 383.04kcal


  • 1 cup blanched Marcona almonds pre-soaked overnight in water, strained
  • 2 slices of white bread dried out overnight and cut into cubes
  • 1 small clove of garlic take out the green germ in the middle
  • 1-2 teaspoons of sherry vinegar start with one and adjust to taste
  • 1 apple peeled and diced (something tart and juicy like a Granny Smith or Pink Lady works well)
  • Salt to taste
  • About 1 cup of cold water
  • Ice cubes if no time to chill
  • About 1/4 cup of extra virgin olive oil
  • Green grapes optional


  • Place the stale bread into the blender and cover with the cold water and vinegar
  • Add the strained almonds, diced apple, and garlic
  • Pulse in the blender until smooth
  • Taste and adjust for salt and vinegar
  • Add ice if serving immediately (to make sure it's fully chilled)
  • While blending, slowly add the olive oil
  • Taste and adjust seasoning
  • Chill in the fridge if you have time
  • To serve, top with sliced green grapes


Calories: 383.04kcal | Carbohydrates: 20.41g | Protein: 8.89g | Fat: 31.65g | Saturated Fat: 3.3g | Sodium: 138.32mg | Potassium: 315.1mg | Fiber: 5.79g | Sugar: 6.76g | Vitamin A: 24.57IU | Vitamin C: 2.33mg | Calcium: 129.61mg | Iron: 1.91mg
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