Spanish almond soup ajo blanco with grapes Recipe
Ajo blanco is a chilled white soup made from almonds, bread and garlic, eaten in Andalusia on hot days instead of a heavy lunch. It tastes a bit like a very delicate garlicky smoothie with a hint of nuts and olive oil, and the sweet grapes add lightness. It’s a great alternative to gazpacho when you’re craving something creamy yet still refreshing.
Ajo blanco is a classic Andalusian cold soup that combines simple pantry ingredients—almonds, bread and garlic—into an elegant, creamy dish without any cooking. The contrast between the silky, garlicky base and the sweet, juicy grapes makes it both comforting and refreshing, perfect for very hot days.
Chef's tips
Use blanched, skinless almonds for the smoothest texture and the cleanest white color. The soup tastes best very cold, so don’t skip the chilling time. Adjust the amount and type of vinegar to your taste—sherry vinegar is traditional, but a mild white wine vinegar also works well.
How to serve
Serve ajo blanco in small portions as part of a tapas spread, alongside olives, marinated peppers and crusty bread. For a more filling meal, accompany it with a simple green salad or grilled vegetables. Just before serving, always give it a quick stir and finish with a drizzle of good-quality olive oil.
Ingredients
- almonds - 150 g
- bread - 80 g
- garlic - 2 cloves
- water - 600 ml
- olive oil - 60 ml
- vinegar - 2 tablespoons
- salt
- grapes - 150 g
- pepper
- water very cold, for blending and adjusting consistency - 100 ml
Preparation
- Cut the bread into pieces, place in a bowl and pour over 100 ml of water. Set aside for 5–10 minutes, until completely softened.
- Put the almonds into a jug blender. Blend for 1–2 minutes, until they turn into a fine, moist crumble.
- Add the soaked bread (without excess water), peeled garlic cloves, 2 tablespoons of vinegar, a pinch of salt and a little white pepper to the almonds.
- Pour in about half of the very cold water and blend for 2–3 minutes, until the mixture is smooth and creamy. If the blender struggles, take short breaks.
- While blending, slowly drizzle in the olive oil in a thin stream, as if you were making mayonnaise. Blend until the soup becomes noticeably smoother and slightly thickened.
- Add the remaining cold water, blend briefly and taste. If needed, add another pinch of salt, a little vinegar, or some water if the soup is too thick.
- Pour the soup into a jug or bowl, cover and refrigerate for at least 1 hour so it chills thoroughly and the flavors meld.
- Before serving, wash and dry the grapes, then cut them in half. If they have seeds, remove them with the tip of a knife.
- Stir the soup, pour into bowls, top with the grapes and drizzle with a few drops of olive oil. Serve immediately while very cold.
Storage
No storage information available for this dish.
This version of ajo blanco focuses on a very smooth, light texture and a balanced garlic flavor, so it’s delicate rather than overpowering. The grapes are not just decoration—they add sweetness and freshness that make the soup feel almost like a savory summer smoothie.
