Ajo Blanco Recipe
This chilled Ajo Blanco offers a silky, refreshing blend of almonds, garlic, and olive oil that feels both light and luxurious. Its cool, creamy texture and bright garnishes make every spoonful incredibly satisfying.
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Servings: 4
Calories: 300kcal
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.
Nutrition
Calories: 300kcal