This cold almond and bread soup is deliciously refreshing, beautiful to behold, and so simple to make.
I love a cold soup in the summer, but the fact is, I make ajo blanco year-round. While the Spanish words ajo blanco literally translate to “white garlic,” there’s so much more going on in this rich yet refreshing cold soup from southern Spain. And when you serve it topped with its traditional garnishes, it is truly a work of art.
Ajo blanco, or white gazpacho, predates its red cousin by centuries, long before Columbus and other explorers brought tomatoes to Spain from the Americas. The exact date of its origin is undetermined—some historians speculate that a form of ajo blanco was served during the Roman Empire—but we do know that this cold soup made from humble ingredients such as stale bread, ground almonds, garlic, and water, was a light yet nourishing summer meal for farm and field workers between the eighth and 15th centuries when the Moors were ruling Spain.
Ajo blanco (also called ajoblanco) is still very popular today. It is also very simple to prepare. The bread, garlic, and almonds are blended with water, sherry vinegar, olive oil, and salt, and then the rich, creamy soup chills in the fridge for at least two hours so all of the nutty, pungent, and sharp flavors can meld. But here comes the best part: for serving, top each bowl with classic ajo blanco garnishes such as seedless green grapes, toasted almonds, fresh mint leaves, and a drizzle of olive oil, and you will have a soup as elegant to look at as it is delicious to eat.
What are blanched almonds?
Blanched almonds are raw almonds whose skins have been removed. Blanching involves immersing the almonds in boiling water, which allows the skins to slip off easily. Using blanched almonds in ajo blanco is important for several reasons. The papery skins can interfere with the soup’s velvety texture and the mild taste of blanched nuts, versus those with skin on, is key to the soup’s flavor. Additionally, the beautiful white color of ajo blanco would be marred by little brown flecks from the skin. You’ll also see that we recommend some toasted almonds for garnish, so you’ll get some crunchy texture and extra toasty, nutty flavor in the soup, too.
How do I store leftovers?
Ajo blanco can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months (thaw overnight in the fridge and then re-blend before serving).
Serving suggestions
One of my favorite meals to serve on a warm summer evening when I am entertaining guests starts with a cool ajo blanco, followed by this luxuriant Crab Salad, a bright Lemon Pasta Salad, a Cucumber And Tomato Salad, Focaccia with some Bread Dipping Oil, and chilled Crema Catalana for dessert. But I don’t save ajo blanco only for guests, only for summer, or only for cold meals: I serve it to my crew all year round. A family favorite dinner, with a Spanish theme, is ajo blanco, these super savory Spanish Eggs, a side of Spanish Rice, and, if everyone’s been good, a Baked Flan for dessert.
Ajo Blanco
Ingredients
- 1 cup blanched almonds
- 1 1/2 teaspoons minced garlic
- 3 cups cold water
- 3 cups white bread cubes crust removed
- Kosher salt to taste
- 1 teaspoon sherry vinegar plus extra if desired
- 1 1/2 tablespoons extra-virgin olive oil plus extra for garnish
- Green seedless grapes for garnish
- Toasted almonds for garnish
- Fresh mint leaves for garnish
Instructions
- Place almonds, garlic, water, and white bread in a blender. Blend on high until the mixture is very smooth. Stop and scrape down the sides if needed.
- Add salt, sherry vinegar, and olive oil. Blend briefly until everything is combined and the soup is creamy. If the soup is too thick, add a little more cold water to reach your preferred consistency. If desired, pass the soup through a fine mesh strainer.
- Transfer the soup to a sealed container and refrigerate for at least 2 hours. Before serving, give the soup a good stir.
- Serve cold in bowls and garnish with halved green grapes, a sprinkle of toasted almonds, and a few fresh mint leaves. Drizzle a little extra olive oil if desired.
Leave a Comment