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Spanish Ajo Blanco
Ajo blanco is a chilled almond-and-bread soup with olive oil, garlic and sherry vinegar. It should be smooth and nutty with a restrained raw-garlic finish. Green grapes provide juicy sweetness against the savoury white soup.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use blanched almonds and sound day-old bread crumb. Allow the specified refrigerated almond soaking time in addition to active preparation. The soaking water is separate from the measured cold blending water.
Drain soaked almonds as directed, soften the bread and blend thoroughly with cold water. Add oil steadily to create a cohesive texture. Chill fully, then adjust vinegar and salt before serving.
A gritty soup may need longer suitable soaking, more blending or straining. Excess raw garlic is difficult to hide; increase the almond-bread base. Add water gradually so the soup does not become thin before the texture is smooth.
About This Recipe
Ajo blanco is a chilled almond-and-bread soup with olive oil, garlic and sherry vinegar. It should be smooth and nutty with a restrained raw-garlic finish. Green grapes provide juicy sweetness against the savoury white soup.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Immersion blender or blender approved for the liquid temperature
- ✓ Fine sieve
- ✓ Shallow cooling containers
- ✓ Ice bath if starting with cooked soup
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Soak almonds in cold water in the refrigerator for 4 hours, drain, and soak bread separately for 10 minutes.
- Blend almonds, squeezed bread, garlic and half the water until completely smooth.
- Add remaining water gradually, then stream in olive oil to form a pale emulsion.
- Add vinegar and salt, pass through a fine sieve and adjust to light cream consistency.
- Chill at least 2 hours and whisk before serving because natural separation can occur.
- Garnish with halved grapes and a few drops of olive oil.
Chef Notes & Tips
Use fresh blanched almonds and only a small garlic clove to preserve delicacy. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling. Also allow 4 hours for refrigerated almond soaking before blending.
Ingredient choices: Use blanched almonds and sound day-old bread crumb. Allow the specified refrigerated almond soaking time in addition to active preparation. The soaking water is separate from the measured cold blending water.
Cooking control: Drain soaked almonds as directed, soften the bread and blend thoroughly with cold water. Add oil steadily to create a cohesive texture. Chill fully, then adjust vinegar and salt before serving.
If something goes wrong: A gritty soup may need longer suitable soaking, more blending or straining. Excess raw garlic is difficult to hide; increase the almond-bread base. Add water gradually so the soup does not become thin before the texture is smooth.
Ingredient Substitutions
- ↔ Gluten-free white bread can replace standard bread.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.
Serving & Plating
Serve chilled with halved grapes and a few drops of olive oil. Make almonds and wheat clear in the ingredient description.
Storage
Chill promptly and store covered at 4°C or below for up to 2 days. Keep cold until serving; do not leave it at room temperature for more than 2 hours. Follow an earlier dairy or packaged-ingredient use-by date if applicable.
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