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Ajo Blanco (Spanish White Gazpacho)

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A refreshing Spanish cold soup made with almonds, bread, garlic, and olive oil. Naturally creamy without dairy, Ajo Blanco is light, nutty, and perfect for hot weather as a rustic yet elegant starter.

Ingredients

3 cups French bread or sourdough bread, cubed (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 black pepper

1/4 cup extra-virgin olive oil (more as desired)

Instructions

  1. Soak bread cubes in ice-cold water for 5 minutes until softened.
  2. In a blender, combine soaked bread, almonds, garlic, sherry vinegar, salt, and pepper.
  3. Blend until very smooth. While blending, slowly drizzle in olive oil to create a creamy texture.
  4. Taste and adjust seasoning with more vinegar or salt if needed.
  5. Chill soup in the refrigerator for at least 1 hour before serving.
  6. Serve cold, garnished with a drizzle of olive oil or sliced grapes, if desired.

Notes

Add seedless grapes to the blender for a subtle sweetness.

Use more olive oil for extra creaminess or more vinegar for tang.

A splash of white wine can add depth.

Best served very cold for maximum flavor.

Do not freeze; the texture changes after thawing.

Nutrition

Find it online: https://justsosavory.com/ajo-blanco-spanish-white-gazpacho/