Ajo Blanco (Chilled Spanish Almond and Garlic Soup)

Name: Ajo Blanco (Chilled Spanish Almond and Garlic Soup)
Prep time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: blanched almonds 120 g; garlic 1 pcs; white bread 60 g; water 350 ml; olive oil 3 tbsp; white wine vinegar 1 tbsp; salt 0.5 tsp

Quick answer

Active time: 15 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Almonds, garlic and soaked white bread are blended smooth, then olive oil is drizzled in as a thin stream until the soup turns white and creamy.

Raw garlic gives it a sharp bite. It chills for at least an hour and is topped with green grapes or sliced almonds.

Ingredients

servings

IngredientAmount

garlic1 pcs

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Instructions

6 steps

1

Tear 60g of white bread into rough pieces, removing any very firm edges if present.

Soak it in cold water for about 1 minute, then squeeze gently so it stays moist but does not drip.
2

Put 120g of blanched almonds and 1 garlic clove in the blender first.

If the garlic is very sharp, use half a clove, then blend until the almonds look like fine damp meal.
3

Add the soaked bread, most of the 350ml water, 1 tablespoon of white wine vinegar, and 0.5 teaspoon of salt.

Blend for about 1 minute, scraping down the sides if thick paste sticks.
4

Run the blender on medium speed and drizzle in 3 tablespoons of olive oil in a thin stream.

Stop when the soup turns white, glossy, and creamy instead of looking separated.
5

If the texture is too thick, add the reserved water a little at a time and blend again.

For a silkier result, pass the soup once through a fine sieve before chilling.
6

Transfer the soup to a sealed container and chill for at least 1 hour until very cold.

Stir before serving, taste the salt and vinegar balance, then finish with green grapes or sliced almonds.