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Ajo Blanco: Spanish Chilled Almond and Garlic Soup Recipe

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4 from 78 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Ajo blanco is a traditional Spanish chilled almond soup that is creamy, silky, and refreshing. Made from blanched almonds, garlic, day-old bread, sherry vinegar, and olive oil, it offers a perfect balance of flavors and texture, served cold with green grapes as a sweet contrast. This elegant summer appetizer is simple to prepare with no cooking involved.

Ingredients

Soup Ingredients

  • 1 cup blanched almonds
  • 3 cups cold water
  • 2 slices day-old white bread, crusts removed
  • 2 garlic cloves
  • 2 tbsp sherry vinegar
  • 1/2 tsp salt
  • 1/3 cup extra-virgin olive oil

For Serving

  • 1 cup seedless green grapes, halved
  • Extra-virgin olive oil, for drizzling

Instructions

  1. Soak Bread: Soak the day-old bread slices in a little of the cold water for 5 minutes to soften them.
  2. Combine Ingredients: Place the blanched almonds, soaked bread, garlic cloves, sherry vinegar, salt, and the remaining cold water into a blender.
  3. Blend Smoothly: Blend the mixture until it becomes completely smooth and creamy with no grainy texture.
  4. Emulsify with Olive Oil: With the blender running on low speed, slowly drizzle in the extra-virgin olive oil, allowing the soup to emulsify and gain a silky texture.
  5. Adjust Seasoning: Taste the soup and adjust the salt or vinegar to your preference, blending briefly if needed.
  6. Chill the Soup: Transfer the soup to a bowl or container and refrigerate for at least 1 hour until well chilled.
  7. Serve: Serve the soup cold, topped with the halved green grapes and a drizzle of extra-virgin olive oil for garnish and a touch of sweetness.

Notes

  • For an extra-smooth texture, strain the blended soup through a fine-mesh sieve before chilling.
  • Ensure the soup is thoroughly chilled before serving for the best flavor and refreshing quality.
  • Green grapes add a pleasant sweet contrast to the savory, garlicky soup.
  • If the soup is too thick after blending, add a splash of cold water to thin it out to your desired consistency.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer / Soup
  • Method: No-Cook
  • Cuisine: Spanish

Find it online: https://sarasplate.com/ajo-blanco-spanish-chilled-almond-and-garlic-soup-recipe/