Ajo Blanco (Spanish Almond Soup)

Ingredients

• 60 g (2 oz), crust removed1- or 2-day-old bread, diced (about 1 slice)
• 120 ml (½ cup), plus more as neededcold water
• 5 ml (1 tsp)sherry vinegar
• 80 g (½ cup)blanched almonds, preferably Marcona
• 1 small clovegarlic
• ½green apple, such as Granny Smith, peeled and diced
• 30 ml (2 Tbsp)extra virgin olive oil
• to taste, if neededsalt
• 15 ml (1 Tbsp)olive oil
• 6, halved and deseededgreen grapes

Instructions

1. 1

   Soak the bread

   Put the diced bread in a blender. Pour over 120 ml cold water and the sherry vinegar, then blend until fairly smooth.

2. 2

   Blend the almonds

   Add the almonds, garlic and apple, then blend until smooth.

3. 3

   Emulsify the oil

   With the blender running, carefully pour in the 30 ml extra virgin olive oil. If your blender does not allow this, add the oil and blend again.

4. 4

   Adjust the texture

   Blend in a little more water, about 30–60 ml, to make the soup smooth and pourable. Taste and add salt if needed.

5. 5

   Chill the soup

   Cover and chill for at least 1 hour. If you cannot wait, add a couple of ice cubes to the mixture and blend them in thoroughly.

6. 6

   Garnish and serve

   Divide the soup between two bowls. Top each with halved green grapes and a drizzle of the remaining 15 ml olive oil.

What is ajo blanco?

Ajo blanco, also spelled ajoblanco, is a traditional cold soup associated with Andalusia in southern Spain. It is sometimes known as white gazpacho, though almonds and bread give it a character distinct from tomato-based gazpacho.

This version combines almonds with a little apple for freshness, while grapes and olive oil make a simple finishing garnish. The result is creamy and cool, with a balance of savoury, tangy and gently sweet flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 0g protein, 0g carbs, 38g fat.

Almonds and olive oil provide most of the fat and energy in each serving, while bread and apple contribute carbohydrates; the recipe also contains some protein from the almonds and bread. Pair a bowl with a salad or extra vegetables for a more balanced plate.

Why use stale bread?

Bread: A day-old slice absorbs the water and vinegar readily and helps give the soup body. Removing the crust also makes it easier to blend the mixture evenly.

Almonds: Blanched almonds keep the soup pale and blend into a smooth base. Marcona almonds are suggested if available, but other blanched almonds work too.

Getting the texture right

Water: Start with the specified amount, then add more gradually after blending. The soup should pour easily rather than sit in the blender like a thick paste.

Blending: Give the almonds and apple enough time to become smooth before adding the oil. If the soup still feels grainy, blend it longer.

Adding the olive oil

Slow addition: Pour the first measure of oil in carefully while the blender runs, if your blender permits it. This helps it blend into the soup rather than remain as a separate slick.

Finishing oil: Keep the final tablespoon for serving, where its aroma and sheen stay noticeable on the chilled soup.

Chilling and serving

Chilling: Give the covered soup at least an hour in the fridge so it is properly cold at serving time. Stir or briefly blend it again if it has thickened while resting.

Garnish: Halved, deseeded grapes add a juicy contrast to the smooth soup. Serve in small bowls as a starter or enjoy it as a light meal.

What to serve alongside

Ajo blanco is refreshing on its own, but a crisp green salad or a plate of sliced tomatoes makes a simple accompaniment. For a more substantial meal, serve it with bread on the side.

Keep accompaniments straightforward so the almond, garlic and vinegar flavours remain the focus.

Recipe notes & tips

• Remove the bread crust before weighing it so the amount matches the recipe.
• Add the extra water in small splashes to avoid making the soup too thin.
• Taste for salt after blending, since the bread and almonds can affect how much seasoning it needs.
• Make sure the grapes are deseeded before serving.
• Cover the soup while it chills so it does not pick up other fridge aromas.

Variations

• Use another apple: A tart eating apple can stand in for Granny Smith.
• Change the garnish: Try a few extra halved grapes for a fruitier finish.
• Add cucumber: Blend in a little peeled cucumber for a fresher, more vegetal note.
• Try different almonds: Use another type of blanched almond if Marcona almonds are unavailable.
• Adjust the garlic: Use a smaller piece for a milder flavour.

Common mistakes to avoid

• Adding all the water at once: Hold back the extra water and add it gradually until the soup pours smoothly.
• Using fresh, soft bread: Choose day-old bread so it absorbs the liquid and blends into a cohesive base.
• Pouring in the oil too quickly: Add it carefully with the blender running, or blend again after adding it.
• Serving before chilling: Refrigerate the covered soup for at least an hour unless using the ice-cube option.
• Leaving grape seeds in: Halve the grapes and remove any seeds before garnishing.

How to store

Keep the soup covered in the fridge and eat it within 2 days. Stir or briefly blend before serving if it separates; add the grapes and finishing oil just before eating. This cold soup is not usually reheated.

Frequently asked questions