Ajo Blanco Recipe

Ajo Blanco is a chilled almond soup that brings together cool, creamy textures with bright, clean flavors. Its simplicity is part of its charm—just a handful of pantry staples blend into an elegant dish that feels both refreshing and refined. With velvety richness from almonds, a gentle punch of garlic, and a delicate drizzle of olive oil, this soup offers a sophisticated experience with minimal effort.

Ingredient Breakdown

Blanched almonds form the luxurious base of the soup, lending both body and a naturally mild, nutty depth. When combined with soft, crustless white bread, the mixture transforms into a velvety, smooth purée that creates Ajo Blanco’s signature consistency. Garlic, sherry vinegar, and olive oil contribute the essential balance: the garlic adds aromatic sharpness, the vinegar brightens each spoonful with acidity, and the extra-virgin olive oil provides richness and a silky mouthfeel. The finishing garnishes—crisp green grapes, toasted almonds, and freshly ground black pepper—bring texture, sweetness, and fragrance, making every bite layered and expressive.

Step-by-Step Preparation Guide

The base begins in a blender, where almonds, torn bread, garlic, cold water, vinegar, and sea salt are puréed until exceptionally smooth. This extended blending time helps achieve a refined, almost cloud-like consistency. With the motor still running, olive oil is streamed in slowly, allowing the mixture to emulsify into a thick and silky soup reminiscent of pourable yogurt. Once blended, refrigeration becomes essential—at least an hour of chilling, or ideally overnight, enhances the creaminess and allows the flavors to mellow into harmony. When ready to serve, the soup is ladled into bowls and topped with halved grapes, toasted almonds, a drizzle of olive oil, and a sprinkle of black pepper for a contrast of textures and temperatures.

Recipe Tips & Frequently Asked Questions

Achieving the smoothest consistency with the right blender technique:
blend for several minutes on high, scraping the sides if needed to ensure every element is fully incorporated.

Adjusting thickness to preference without compromising flavor:
add more cold water gradually to thin, or a small amount of bread to thicken.

Tips for balancing acidity and richness:
increase sherry vinegar by small increments if the soup tastes flat, or add a few drops of olive oil for extra roundness.

Best ways to keep the soup perfectly chilled for serving:
refrigerate the serving bowls beforehand for maximum coolness.

Options for replacing white bread or adjusting for dietary needs:
gluten-free bread works well, and stale bread can be used if softened in water first.

Whether almonds can be substituted or partially replaced:
cashews or blanched hazelnuts can be used, though they subtly alter the flavor.

Storage guidelines and how long the soup stays fresh:
refrigerate in an airtight container for up to 3 days, stirring before serving.

How to enhance or adjust the flavor profile for personal preference:
increase garlic for intensity, add more vinegar for brightness, or incorporate extra olive oil for a richer texture.

What to Serve With This Recipe

Ajo Blanco pairs beautifully with crisp green salads tossed in light vinaigrettes, offering a refreshing contrast to its creamy base. Simple breads—like toasted baguette slices, seeded crackers, or warm flatbread—make excellent companions for dipping or balancing the chilled soup. Small tapas-style dishes such as olives, roasted peppers, or marinated vegetables complement its delicate flavors without overpowering them.

Creative Variations

Herb additions like basil, mint, or chives introduce aromatic complexity, while infused oils—such as garlic or rosemary—add depth when drizzled on top. For additional texture, pomegranate seeds, toasted pine nuts, or thinly sliced cucumbers work beautifully as garnishes. Changing the vinegar to apple cider or champagne vinegar brings subtle twists, and seasonal fruits like pears or melon can replace grapes for a creative, unexpected finish.

Ajo Blanco stands out for its elegance, simplicity, and refreshing character, making it a perfect choice for warm days or as a sophisticated starter for any meal. Its creamy texture, bright accents, and effortless preparation create a dish that feels refined yet accessible, offering a truly memorable dining experience.

Ingredients

5 ounces white bread, crusts removed and torn into small pieces
1½ cups (225g) blanched almonds
3 cups (720ml) cold water
2 garlic cloves, roughly chopped
3 tablespoons sherry vinegar
½ cup (120ml) extra-virgin olive oil, plus extra for drizzling
¾ teaspoon fine sea salt
Handful of green grapes
¼ cup toasted almonds
Freshly ground black pepper

Instructions

Purée the soup: Combine the blanched almonds, torn bread, garlic, cold water, sherry vinegar, and salt in a high-powered blender. Blend on high until the mixture becomes exceptionally smooth and pale, about 2 to 3 minutes. While the blender continues running, slowly pour in the olive oil to emulsify the mixture, blending only until the soup turns silky and thick—its texture should resemble a pourable, yogurt-like consistency. If it feels too dense, add a splash of cold water to reach your preferred texture.

Chill: Transfer the soup to a container, cover securely, and refrigerate for at least 1 hour. Allowing it to rest overnight deepens both its flavor and creaminess.

Serve: When ready to serve, ladle the chilled soup into bowls. Halve the green grapes and scatter a few pieces over each portion, then sprinkle with toasted almonds for added crunch. Finish with a light drizzle of olive oil and a dusting of freshly ground black pepper. Serve thoroughly chilled for the most refreshing experience.