If you’ve never had Ajo Blanco, think of it as gazpacho’s elegant cousin. It’s chilled, creamy, and made with almonds, garlic, and bread.
It sounds unusual, but trust me—once you try it, you’ll crave it every summer.
🧡 Why I Love This Recipe
The first time I made Ajo Blanco, it felt like magic. A few pantry staples, a blender, and boom—this velvety white soup that tastes fancy but is actually so easy.
Here’s why I make it again and again:
- It’s cold and creamy but super light.
- The almond flavor is mild, not overpowering.
- It’s the ultimate no-cook recipe—great on hot days.
- It feels rustic and elegant at the same time.
- You can dress it up with grapes, cucumbers, or even shrimp.
🍽 Servings & Time
- Servings: 4
- Prep Time: 15 minutes
- Chill Time (optional): 1–2 hours
- Cook Time: None
🧂 What You’ll Need
- 1 cup blanched almonds
- 2 slices day-old white bread, crusts removed
- 2 cups cold water
- 2 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar (or white wine vinegar)
- 1/2 teaspoon salt
- Optional garnish: green grapes, sliced almonds, cucumber slices
👨🍳 Tools You’ll Need
- Blender
- Measuring cups and spoons
- Small bowl
- Fine mesh strainer (optional)
- Knife and cutting board (for garnish)
🧠 Why This Recipe Works (Quick Science)
The blanched almonds give this soup its creamy texture when blended with water. Bread thickens it without making it heavy. Garlic adds boldness, olive oil gives it a smooth mouthfeel, and vinegar brightens it up. When chilled, everything settles into this balanced, silky soup that’s both rich and refreshing.
📋 Step-by-Step Instructions
1. Soak the bread
Tear the bread into chunks and soak it in 1/2 cup of the cold water for a few minutes. This softens it so it blends better.
2. Add to blender
Add blanched almonds, soaked bread (including the water), garlic cloves, remaining cold water, olive oil, vinegar, and salt to the blender.
3. Blend until smooth
Blend on high for 1–2 minutes until the soup is completely smooth and creamy. Scrape the sides once if needed.
4. Strain (optional)
If you want an extra silky finish, pour the soup through a fine mesh strainer into a bowl. Use a spoon to press it through.
5. Chill or serve
Serve immediately, or chill in the fridge for 1–2 hours. Garnish with halved grapes, sliced almonds, or cucumber just before serving.
✅ Pro Tips
- Use blanched almonds (no skins!) for the smoothest texture.
- Let the bread soak fully—it helps everything blend evenly.
- A high-speed blender works best.
- Chill the soup for at least 1 hour if you want max flavor.
- Don’t skip the vinegar—it balances the richness.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving if it separates.
- Don’t freeze—texture gets weird.
❌ Common Mistakes
- Using almonds with skins – It’ll make the soup gritty.
- Skipping the soaking step – Bread won’t blend properly.
- Too much garlic – Stick with 2 cloves or it can overpower the soup.
- Using hot water – This soup needs to stay cold!
🗓️ Meal Plan Ideas
- Serve with crusty bread or a tomato salad for lunch.
- Pair with grilled fish or shrimp for dinner.
- Add it to a tapas-style dinner with olives and roasted peppers.
- Serve in shot glasses as an appetizer at parties.
🍇 What to Serve With
- Crusty baguette
- Spanish olives
- Sliced manchego or other aged cheese
- Chilled white wine or sparkling water
- Light cucumber salad
❓ FAQ
Can I use almond flour instead of whole almonds?
Not really—it won’t give you the same creamy texture. Whole blanched almonds are best.
Is it supposed to taste garlicky?
A little, yes. But it should be balanced. If you’re sensitive, try 1 garlic clove.
Can I make this vegan?
It already is! Just make sure your bread doesn’t have dairy.
How do I blanch almonds if I only have raw?
Soak raw almonds in hot water for 1 minute, then pinch off the skins.
💬 Final Thoughts
Ajo Blanco is one of those recipes that feels simple but makes you feel like you’re eating something really special. It’s cool, creamy, and satisfying in a way that surprises you every time.
Give it a try, and let me know how it turns out. Leave a comment below if you have questions or want to share your twist!