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 $
Print | PDFAjo 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.
