Ajo Blanco (Andalusian chilled almond soup)

Refreshing Ajo Blanco: Discover our quick recipe for this popular Andalusian cold almond soup with crunchy grapes – perfect for hot summer days.

📝 Ingredients

• 14 oz blanched almonds
• 2 cloves garlic
• 7 oz ciabatta bread
• 0.4 cup water (cold)
• 2 tsp sherry vinegar
• 1.5 tbsp olive oil
• 1.75 oz green grapes
• 1.75 oz ice cubes
• sliced almonds (for garnish)
• salt

👨‍🍳 Instructions

1. 1Cut crust off white bread, cut inside into pieces and soak in little cold water. Once soft, squeeze out well. Peel garlic and remove the inner sprout.
2. 2Add the squeezed bread, almonds, water and garlic into blender and puree finely. Slowly pour in olive oil until creamy emulsion forms. Season with salt and vinegar to taste.
3. 3Add ice cubes and mix on high speed again until smooth soup forms. Divide into bowls. Halve grapes, top the soup with it, finish with a drizzle of olive oil, and top with a few sliced almonds.