Ajo blanco is a delicious cold almond and garlic soup typical of southern Spain. It has a creamy texture from the bread and emulsified olive oil, and a wonderful flavour from the almonds, garlic, and sherry vinegar. This soup is perfect for a hot summer day!
Although Ajo Blanco translates to “white garlic”, the almond is the star of the show and is blended together with bread, garlic, olive oil, water and vinegar for a creamy soup. Traditionally served cold, it’s a simple yet elegant dish that is perfect for warm summer days and it is vegan friendly!
Ingredients
- 1 cup Almonds, blanched
- 3 cups Cold water
- 1 ea. Garlic, cloves
- 1/3 lb. bread, all crust removed, cut into 1-inch cubes
- Salt as needed
- 1 ½ tsp. Sherry vinegar, plus more if desired
- 1 ½ Tbsp. Extra Virgin Olive Oil (+ additional as needed)
- Green seedless grapes as needed
- Almonds, sliced, toasted, crushed as needed
1. Begin by soaking the breadcrumbs in cold water. They should soak well for about 20 minutes.
2. Now place the breadcrumbs and water in the blender along with the garlic, the vinegar, and the almonds. Blend for about 5 minutes until you have a very smooth cream.
3. The trick to making it creamy is to now add the olive oil in a thin stream. Keep whisking until you get the perfect consistency.
4.- To finish, adjust the salt and serve with some grapes or even melon, which go wonderfully with Malaga-style ajoblanco.
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