Ajo Blanco, Almond & Garlic Soup or White Gazpacho, what ever you like to call it, this soup is a gorgeously creamy, simple summer cold soup. Ajo Blanco is a traditional Spanish soup originating from Granada and Málaga (Andalusia) and is served cold, just like its cousin the tomato gazpacho. Served topped with sliced fresh green grapes, toasted slithered almonds, a drizzle of olive oil & a few baby mint leaves. This soup will refresh you on the warmest of days & makes the perfect summer menu starter. A vegan friendly soup that is healthy & delicious satisfying just about everyone.

  10 min           6 servings         $

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Ajo Blanco – Almond & Garlic Soup

  • 2 cups of blanched almonds
  • 4 small cloves of garlic, peeled
  • 150 grams of a good rustic bread, a day or so old, cut into small cubes
  • 100 ml of olive oil
  • 1 litre of water
  • Two good pinches of sea salt
  • A good pinch of black pepper
  • Fresh green grapes, sliced
  • Toasted slivered almonds

In a blender place the blanched almonds, garlic, bread, olive oil, water 2 pinches of sea salt & a pinch of black pepper. Blend until completely smooth and creamy. If necessary add a little more water to thin it out. Season with extra salt and pepper if needed.

Refrigerate for a few hours before serving.

To serve, slice a handful of green grapes and in each bowl place 4 to 5 slices, a drizzle of good quality olive oil, a few slivered almonds and top with a few fresh baby mint leaves.

Ajo Blanco - Almond & Garlic Soup
Ajo Blanco - Almond & Garlic Soup
Ajo Blanco - Almond & Garlic Soup

Bon appétit x