🇪🇸 Spain · Food
Ajo Blanco (White Gazpacho)
By eatmundo · July 7, 2026
Ajo Blanco is an elegant and incredibly refreshing cold almond soup, hailing from Andalusia, Spain. Often called 'white gazpacho', it's a creamy, garlicky delight, perfect for hot summer days, traditionally garnished with grapes and a drizzle of fine olive oil.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the 100g of day-old white bread (crusts removed) in a little cold water for about 5 minutes until thoroughly softened. Gently squeeze out any excess water, but don't wring it completely dry. Set aside.
- 2
In a high-speed blender, combine the 200g blanched almonds, 1-2 peeled garlic cloves (start with one if you're sensitive to garlic), and the soaked bread. Blend until a fine paste begins to form.
- 3
With the blender running on low, slowly drizzle in the 100ml of extra virgin olive oil. The mixture should start to emulsify and become very creamy. This slow addition is key for a smooth texture.
- 4
Next, add 1 teaspoon of salt and 1-2 tablespoons of white wine vinegar. Gradually pour in the 500-600ml of ice-cold water, blending until the soup reaches a smooth, velvety consistency. Adjust water quantity to achieve your desired thickness.
- 5
Taste the Ajo Blanco and adjust seasoning as needed. You might want a little more salt, vinegar, or even a tiny bit more olive oil to balance the flavors. It should be bright and tangy.
- 6
Strain the soup through a fine-mesh sieve into a clean bowl or pitcher, pressing down on any solids to extract maximum flavor. This step ensures an ultra-smooth, luxurious texture. Discard the remaining solids.
- 7
Cover the strained Ajo Blanco and chill thoroughly in the refrigerator for at least 2 hours, or ideally overnight. This allows the flavors to fully meld and ensures it's perfectly cold and refreshing when served.
- 8
Serve the Ajo Blanco in chilled bowls, garnished traditionally with halved green grapes and a final drizzle of high-quality extra virgin olive oil. Some also enjoy a sprinkle of finely diced cucumber for extra crunch.
Frequently Asked Questions
What type of almonds should I use for Ajo Blanco to get the best texture and flavor?+
For the smoothest and creamiest Ajo Blanco, use blanched, slivered, or Marcona almonds without their skins. Using almonds with skins can result in a slightly grainy texture and a less refined flavor.
What kind of bread is best for Ajo Blanco, and should it be fresh or stale?+
Use crustless white bread, such as a baguette or country loaf, ideally a day or two old (stale). Stale bread absorbs the water better and helps achieve the soup's characteristic thick, velvety consistency without making it gummy.
How can I prevent the raw garlic from overpowering the delicate flavors in Ajo Blanco?+
To mellow the garlic's pungency, consider removing the green germ from the center of each clove before blending. You can also briefly soak the peeled garlic in cold water or blanch it quickly to temper its intensity.
What is the key to achieving a perfectly smooth and emulsified Ajo Blanco, and avoiding separation?+
Achieve a smooth texture by blending all ingredients (except the olive oil) until very fine, then slowly emulsify the olive oil in a steady stream while the blender is running. This creates a creamy, stable emulsion, preventing the soup from separating.
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