Spanish Cold Almond Soup Recipe – Ajo Blanco

It took me years to try my first bowl of Ajo Blanco, also known as White Gazpacho, and let me tell you, it was love at first spoonful. This creamy, refreshing Spanish cold almond soup recipe has its origins in the Malaga province in southern Spain and is a summer staple. Despite its name, “ajo blanco,” which translates to “white garlic,” the main ingredient in this soup is not garlic but almonds. I can understand why many people think it’s a garlic soup when they first come across it. But fear not, it’s not!

The soup has a delicate balance of rich almond creaminess, a subtle garlic punch, and a refreshing sweet note, especially when paired with fresh melon or grapes. It’s the perfect dish to serve on a hot summer day. Once I tried it, I was hooked, and now, it’s one of my favourite cold soups, right up there with gazpacho and Porra Antequerana. Trust me, you’ll want to keep this recipe on rotation once you’ve tasted it!

Ingredients for the Spanish Cold Almost Soup Recipe

To make Ajo Blanco, you don’t need many ingredients, but you do need a few key items. Almonds are the star of this dish, giving it that wonderful creamy texture and a slightly nutty flavour. The stale bread, combined with the olive oil, acts as a thickener and helps create a smooth, velvety soup. You’ll need a garlic clove for the signature savoury kick, and vinegar to add acidity and balance the richness of the almonds. Lastly, while fresh melon and/or grapes add a delicious sweetness when served on top.

How to Make Spanish Ajo Blanco

Start by placing the almonds, stale bread, garlic, olive oil, vinegar, salt, and water into a large bowl. Let the bread soak in the water for a bit, giving it time to soften and absorb the liquid. This will help everything blend together seamlessly when you start mixing.

Once the bread has softened, it’s time to get blending. Using a hand blender or stand blender, blend everything together until it becomes a smooth, creamy consistency. You want the mixture to be well-emulsified, with no bits of bread or almonds left behind. Taste the soup and adjust the seasoning with more salt or vinegar if needed—this will depend on how sharp or mellow you like your soup to be.

Once you’re satisfied with the taste and texture, cover the bowl and place it in the fridge for at least a couple of hours, so the soup can chill and the flavours can meld together. Ajo Blanco is best served ice-cold, making it incredibly refreshing on hot days.

Before serving, prepare your fresh melon or grapes. Chop them into small pieces and add them to the soup bowls. Spoon the soup into bowls, making sure each serving has a good amount of fruit for that delightful contrast between the savoury pungent taste of the creamy almond soup and the juicy sweetness of the melon and grapes. Drizzle olive oil on top before serving.

Notes and Tips:

• Use good-quality almonds: Since almonds are the star ingredient in this soup, using fresh, high-quality almonds will make a huge difference in the flavour and creaminess of the dish. Don’t use roasted almonds as the flavour will be completely different.
• Don’t skip the resting time: The soup needs time to chill and set in the fridge to allow the flavours to develop fully. It should be served very cold, so give it enough time to cool down before serving. I recommend chilling it for at least 3-4 hours for the best results.
• Play with the vinegar: The amount of vinegar can be adjusted to your taste. Some like it with a tangier kick, while others prefer a subtler note. You can also experiment with different types of vinegar. Here in Spain we tend to use Jerez vinegar, also known as sherry vinegar, which is a bit stronger and more acidic than normal vinegar.
• Pair with seasonal fruits: Melon and grapes are traditional choices to pair with Ajo Blanco, but you can experiment with other seasonal fruits. I remember a fantastic Ajo Blanco served in a restaurant in Malaga which was paired with olive oil ice cream. It was delicious!
• Perfect for hot days: Ajo Blanco is incredibly refreshing and perfect for hot weather. It can serve as a light starter or a complete meal during the hot months if you also experience summers with 40 degrees Celsius, as we do in Spain.

FAQ:

Can I make Ajo Blanco in advance?
Yes! In fact, Ajo Blanco benefits from resting in the fridge for a few hours or even overnight. The flavours have more time to develop, and the soup becomes even creamier after sitting. Just make sure to serve it very cold, as that’s when it’s at its best.

Can I make this recipe vegan?
Yes! Ajo Blanco is naturally vegan as it doesn’t contain dairy. You can ensure the recipe remains vegan by using vegan-friendly bread and keeping the olive oil as the main fat source.

What if I don’t have stale bread?
Stale bread is traditional in this recipe, but if you don’t have any on hand, you can dry out some fresh bread in the oven for a few minutes, or use a slice or two of crusty baguette. Just ensure it’s firm enough to soak in the water and blend smoothly.

Can I use almond milk instead of water?
For a richer flavour, you can substitute almond milk for the water. However, I find that using water gives the soup a lighter texture, which contrasts nicely with the creaminess of the almonds.

Can I store leftovers?
Yes, Ajo Blanco can be stored in an airtight container in the fridge for up to 3 days. Just be sure to stir it well before serving, as it can separate a bit when stored.

How can I serve Ajo Blanco?
Ajo Blanco is traditionally served as a starter or a light meal, especially during the summer months. It pairs wonderfully with crusty bread, and you can serve it alongside other Spanish tapas for a perfect meal.

For more similar recipes, check out my recommendations below:

• Spanish Gazpacho Recipe
• Spanish Canarian Fish Soup Recipe

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