Ajo Blanco (Spanish White Gazpacho)

This Ajo Blanco is a refreshing Spanish cold soup made with almonds, bread, garlic, and olive oil. I love how creamy it turns out without using any dairy, and the balance of garlic, vinegar, and olive oil makes it both simple and elegant.

Why You’ll Love This Recipe

I like this soup because it’s cool, light, and perfect for warm weather. Unlike the more common tomato gazpacho, this white version feels silky and nutty from the almonds. It’s also incredibly quick to prepare since I don’t need to cook anything. I often serve it as a starter for summer meals, and I love how it feels both rustic and sophisticated at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups French bread or sourdough bread, cubed and crusts removed
3 cups ice cold water
1 cup Marcona almonds (or blanched peeled almonds)
1–2 garlic cloves
2 tablespoons sherry vinegar, more to taste
1 teaspoon salt, more to taste
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil, more as desired

Directions

1. I start by soaking the bread cubes in the ice-cold water for about 5 minutes until softened.
2. In a blender, I combine the soaked bread, almonds, garlic, sherry vinegar, salt, and pepper.
3. I blend until very smooth, then slowly drizzle in the olive oil while blending to create a creamy texture.
4. I taste and adjust seasoning, adding more vinegar or salt if needed.
5. I chill the soup in the refrigerator for at least 1 hour before serving, as it tastes best cold.
6. To serve, I pour it into bowls and sometimes garnish with a drizzle of olive oil or a few sliced grapes for sweetness.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare, plus at least 1 hour of chilling time before serving.

Variations

I sometimes add a few seedless grapes to the blender, which gives the soup a subtle sweetness. For a creamier version, I use a little more olive oil, and for extra tang, I add more sherry vinegar. Some versions even include a splash of white wine for depth.

Storage/Reheating

Since this is a cold soup, I store it in the fridge in a sealed container for up to 3 days. I don’t reheat it, but I stir well before serving again, as it can separate slightly while sitting.

FAQs

What does Ajo Blanco taste like?

It tastes creamy, nutty, and garlicky with a refreshing tang from sherry vinegar.

Can I use regular almonds instead of Marcona?

Yes, blanched and peeled almonds work perfectly well.

Do I need to peel the almonds?

For the smoothest texture, I prefer peeled almonds, but Marcona almonds don’t need peeling.

Can I make this ahead of time?

Yes, I often prepare it a day in advance and keep it chilled until ready to serve.

How can I make it thicker?

I add a little more bread or reduce the water slightly.

How can I make it thinner?

I add a splash of cold water until it reaches the consistency I like.

What garnishes go well with Ajo Blanco?

I like adding grapes, cucumber slices, or a drizzle of olive oil.

Is this soup vegan?

Yes, it’s naturally vegan since it uses almonds and bread for creaminess.

Can I freeze Ajo Blanco?

I don’t recommend freezing it, as the texture doesn’t hold up well once thawed.

What can I serve with this soup?

I often pair it with crusty bread, olives, or Spanish tapas for a light meal.

Conclusion

This Ajo Blanco is one of my favorite chilled soups to make during hot days. I love how simple ingredients like bread, almonds, and garlic come together to create something so creamy and flavorful. It’s refreshing, versatile, and always a hit at the table when I want a light and elegant starter.

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