Ajoblanco: 4 Irresistible Tips for the Perfect Recipe
If you're looking for a refreshing and easy-to-make Spanish dish, Ajoblanco is a must-try! This traditional Andalusian cold soup, often called “white gazpacho,” is made with almonds, garlic, bread, olive oil, and vinegar, creating a creamy, nutty, and slightly tangy flavor. It’s the perfect way to cool down on a hot day and pairs beautifully with fresh grapes or melon.
Ingredients
- 1 cup Blanched Almonds
- 2 cloves Garlic peeled
- 2 slices Stale bread crust removed
- 2 tbsp White wine vinegar
- ¼ cup Extra Virgin Oil
- 3 cups Cold water
- Salt to taste
- Grapes or sliced almonds optional, for garnish
Instructions
- In a blender or food processor, combine the blanched almonds, garlic cloves, and stale bread. Blend until you have a fine paste.
- Add the white wine vinegar and olive oil to the blender, and blend again until the mixture is smooth and well combined.
- Slowly add the cold water to the blender while blending on low speed, until the mixture reaches a creamy consistency. You may need to adjust the amount of water depending on your desired thickness.
- Season with salt to taste and blend once more to incorporate the salt.
- Pour the Ajoblanco into a container and refrigerate for at least 2 hours to chill and allow the flavors to meld together.
- Before serving, give the soup a good stir. If desired, you can garnish with a handful of grapes or sliced almonds for added texture and flavor.
- Serve the Ajoblanco chilled in bowls or glasses. It is traditionally enjoyed as a cold soup on a hot day.
Notes
Ajoblanco can be served as is, but it's also common to serve it with diced cucumbers or grapes on top for added freshness. Additionally, some variations of the recipe include adding a small amount of watermelon or melon to the blender for a slightly sweeter flavor. Feel free to experiment and adjust the recipe to your taste preferences.
Enjoy!