Ajo Blanco (Chilled Spanish Almond and Garlic Soup)
Ajo blanco predates the red tomato gazpacho that most people associate with Spanish cold soup - it is a Moorish-era recipe from Andalusia, dating back to a time before tomatoes arrived from the Americas. Raw blanched almonds, garlic, stale bread soaked in water, olive oil, and sherry vinegar are blended into a velvety white emulsion that is served ice-cold. The almonds give the soup its body and a subtle sweetness, while a single clove of garlic provides a quiet but persistent pungency that builds as you eat. The bread acts as a thickener and emulsifier, binding the oil and water into a stable cream without any dairy. Traditionally garnished with peeled green grapes or sliced almonds, ajo blanco is a summer dish in Malaga province, where temperatures push past 40 degrees and hot food loses its appeal entirely.
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Instructions
- 1
Soak bread briefly in cold water and squeeze lightly.
- 2
Blend almonds and garlic until finely ground.
- 3
Add bread, water, vinegar, and salt, then blend smooth.
- 4
With blender running, drizzle olive oil to emulsify.
- 5
Chill for at least 1 hour before serving.
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