Ajoblanco is a delicious cold Spanish soup that is perfect for summer.
Sometimes also called “white gazpacho”, the most popular version is from the Andalusian region of Malaga. Its name literally means “white garlic”, and it delivers because it’s white and the most prominent flavor is garlic.
Done right, it’s a velvety, slightly thick cold soup that is quite filling. Perfect for lunch on a hot summer day!
In Spain, we consider ajoblanco to be the “grandfather” of all kinds of gazpacho, since its origins seem to be much older.
Besides the popular version from Malaga, there are also other variations, like Ajoblanco Extremeño from the Extremadura region.
In general, it is not as light as Gazpacho and not as thick as Salmorejo. In fact, it’s surprisingly filling thanks to the use of bread and almonds, so it’s best served in small bowls, especially when served with other dishes or as a first course.
Ingredients
If you want to make this Spanish soup, you’ll need the following ingredients:
- Stale Bread – Any good bread will do, especially bread like ciabatta or sourdough. Baguette is also a good option.
- Almonds – Should be raw, peeled almonds. I recommend using Marcona almonds (sweeter), but if you can’t find them, use whatever kind you have on hand. You can also peel the almonds yourself (see how in the recipe instructions) or speed up the process and buy ground almonds.
- Garlic cloves – Use fresh garlic cloves for the best flavor. Adjust the amount to taste.
- Cold water – Preferably cold filtered water (if your tab water has a strong taste).
- Olive oil – Use extra virgin olive oil if possible, since we will be using it raw and it affect the flavor of the dish. Avoid any type of oil other than olive oil.
- Wine vinegar – White wine vinegar or red wine vinegar is the way to go. If you can find Spanish Sherry wine vinegar, that would be perfect.
- White grapes – Commonly known as green grapes. Used as garnish.
- Salt – Enhances the flavor of the soup.
Recipe Tips
- Ajoblanco can be made gluten-free using gluten-free white bread. It is naturally vegan (if you don’t try the ajoblanco extremeño version with milk).
- Other versions of Ajoblanco, like Ajoblanco extremeño, are made with cucumber and milk. The traditional Ajoblanco Malagueño does not contain these ingredients, but if you feel like it, add 1 cucumber (peeled) and 1 cup of milk (whole cow’s milk) to the mixture.
- Removing the central stem of the garlic cloves will make it a bit more digestible. Also, you can adjust the amount of raw garlic depending on your liking.
How to Make Ajoblanco – Step by Step Instructions
First, roughly cut the bread and place it in a large bowl. Add the cold water to the bowl and let the bread soak for a few minutes.
If your almonds are not already peeled, blanch them in boiling water for 1 minute. Then rinse them under cold water and rub them with a kitchen towel to remove the skins.
Then process the peeled almonds in a food processor, pulsing a few times and scraping the sides as needed, until you have a fine powder. Alternatively, you can use store-bought ground almonds.
Next, peel the garlic cloves and remove the central stem. Then add the ground almonds, olive oil, vinegar, garlic cloves, and salt to the bowl with the bread.
Blend with an immersion blender until you achieve a smooth consistency. If the mixture is too thick, add a bit more cold water until it reaches the desired consistency.
Season with salt to taste, then cover the ajoblanco and let it chill in the fridge for at least 2 hours.
Serve the chilled soup with a drizzle of olive oil and a few grapes (halved and seeds removed).
This soup is usually served in a small bowl or soup plate, and sometimes in small glasses as a “finger food” or as a starter. It is always served cold (the colder the better). Enjoy!
Storage Tips
Ajoblanco is best stored in the fridge in a glass bowl covered with plastic wrap or a lid. A glass pitcher with a lid also works well. It can be kept for up to 3 to 4 days.
Related Recipes
Here are more classic Spanish recipes – all of which are soups or stews (some hot, some cold):
- Salmorejo (Cold Spanish Tomato Soup)
- Gazpacho (Cold Spanish Soup)
- Porrusalda (Basque Leek Soup)
- Sopa de Ajo (Spanish Garlic Soup)
- Potaje de Vigilia (Spanish Cod and Chickpea Stew)
Ajoblanco (Spanish White Gazpacho)
Ingredients
- 7 ounces bread, preferably stale
- 3 cups water, cold
- 9 ounces almonds, peeled and raw
- 2 to 3 garlic cloves
- 1/2 cup extra virgin olive oil, more for garnish
- 2 tablespoons wine vinegar, preferably sherry wine vinegar
- salt, to taste
- white grapes, commonly known as green grapes (for garnish)
Instructions
- Roughly cut the bread and place it in a large bowl. Add the cold water to the bowl and let the bread soak.7 ounces bread, 3 cups water
- If your almonds are not already peeled, blanch them in boiling water for 1 minute. Then rinse them under cold water and rub them with a kitchen towel to remove the skins.9 ounces almonds
- Process the peeled almonds in a food processor, pulsing a few times and scraping the sides as needed, until you have a fine powder.
- Peel the garlic cloves and remove the central stem.2 to 3 garlic cloves
- To the bowl with the bread, add the powdered almonds, olive oil, vinegar, garlic cloves, and salt. Blend with an immersion blender until you achieve a smooth consistency.1/2 cup extra virgin olive oil, 2 tablespoons wine vinegar
- If the mixture is too thick, add a bit more cold water until it reaches the desired consistency.
- Season the soup with salt to taste.salt
- Cover the ajoblanco and let it chill in the fridge for at least 2 hours. This step is crucial for chilling the soup and flavor development.
- Serve the chilled soup with a drizzle of olive oil and a few grapes (halved and seeds removed).white grapes
Notes
- Any good bread will do, especially bread like ciabatta or sourdough. Baguette is also a good option.
- Ajoblanco can be made gluten-free using gluten-free white bread.
- I recommend using Marcona almonds (sweeter), but if you can’t find them, use whatever kind you have on hand. You can also peel the almonds yourself (see how in the recipe instructions) or speed up the process and buy ground almonds.
- Other versions of Ajoblanco, like Ajoblanco extremeño, are made with cucumber and milk. If you feel like it, add 1 cucumber (peeled) and 1 cup of milk (whole cow’s milk) to the mixture.
- Removing the central stem of the garlic cloves will make it a bit more digestible. Also, you can adjust the amount of raw garlic depending on your liking.
- This soup is usually served in a small bowl or soup plate, and sometimes in small glasses as a “finger food” or as a starter. It is always served cold (the colder the better).
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
