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    Ajoblanco Recipe, Almond soup, White gazpacho recipe Spanish Soups & Stews, Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes Ajoblanco Recipe 5 1 5 0

    Ajoblanco Recipe

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
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    • 200g blanched marcona almonds
    • 100g stale white bread, crusts off and roughly chopped
    • 1 garlic clove, peeled and green sprout removed if necessary
    • 200ml heroina extra virgin olive oil, plus a little extra to garnish
    • 600ml iced cold water
    • 2 tbsp alvear sherry vinegar
    • Salt to taste
    • To garnish:
    • 12 grapes, cut in halves
    • ½ granny smith apple, cut into thin match sticks
    • Toasted marcona almonds
    • Basil leaves


    Ajoblanco is a cold almond soup, known as the ‘white gazpacho’ and typical of Andalucian gastronomy. It’s origin is either Roman or Greek but depending on where you are in Andalucia, each county or village claims its invention and dispute the right way of preparing it. The one thing that everyone agrees on, is it’s peasant origins and that is served very cold during the summer months. Ajoblanco is simple to make, all you need is some blanched almonds, stale bread, garlic, water, salt, olive oil and a blender. The soup needs to be made in advance to ensure is very cold when serving it. Depending where you are in Andalucia, Ajoblanco is garnished in a variety of ways. In Malaga, they tend to serve it with moscatel grapes and slices of apple or melon but these days. Ajoblanco is widely served by all the top chefs in Spain, so we can now see more creative garnishes such as Ajoblanco with cured anchovies with strawberries!


    1. Start by soaking the bread in four tablespoons of the water to soften up. Place the almonds, bread mix, garlic and water in a food processor or blender and blend until smooth. Add the olive oil on a slow stream whilst the blender is running until the oil is fully absorbed. Season with salt and sherry vinegar and place in the fridge for at least 2 hours to chill.
    2. Pour the soup into some serving bowls and garnish with some grapes, toasted almonds, apple sticks, basil leaves and a drizzle of olive oil.

    Shop Ingredients

    Alvear Pedro Ximenez Vinegar 10 Year Old


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