White gazpacho – ajo blanco
Ajo Blanco – Andalusian Chilled Almond SoupThere’s a quiet kind of luxury in simplicity — and Ajo Blanco, the ancient white gazpacho from southern Spain, is proof of that. Long before tomatoes transformed the traditional gazpacho, Ajo Blanco was already bringing comfort and coolness to Andalusian tables. Made with just bread, almonds, garlic, olive oil, and sherry vinegar, it’s a recipe that celebrates humble ingredients and the beauty of honest cooking.This silky, refreshing soup is everything a summer dish should be — light yet satisfying, minimal yet full of character. A good handful of almonds gives Ajo Blanco its delicate creaminess, while olive oil lends richness and the vinegar adds that perfect, tangy lift. Chilled for hours, it turns velvety smooth and wonderfully refreshing.Serve it straight from the fridge, topped with halved grapes or/and a few crisp apple pieces for a touch of sweetness. Pure, cooling, and deeply Mediterranean — Ajo Blanco is the essence of sunlit Spanish simplicity, made for long, hot days and slow summer lunches.
Equipment
- Blender
Ingredients
- 100 g white bread, without crust
- 4 garlic cloves, peeled
- 500 g ice cold water
- 150 g blanched almonds, slightly toasted
- 1 tsp salt or to taste
- 100 ml extra virgin olive oil, divided 70:30
- 1-2 Tbsp sherry vinegar
- freshly grind white pepper
- 16 fresh grapes, halved
- 1/2 Granny smith apple, peeled, cored and cut into small pieces (optional)
Instructions
- Blend the base:Place your white crustless bread, garlic, and cold water in a blender. Pulse until well combined.
- Add flavour:Add the toasted almonds, a teaspoon of salt, extra virgin olive oil, and sherry vinegar (start with 1 tablespoon). Blend until the mixture is smooth and velvety.
- Taste and chill: Check the seasoning, then transfer the soup to the fridge and chill thoroughly for at least 4 hours or overnight.
- Serve beautifully: When ready to serve, pour the chilled soup into bowls, grind white pepper over it, sprinkle with halved grapes and apple pieces, if using and dot or drizzle with the remaining extra virgin olive oil for a glossy finish.