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Spanish Almond and Garlic Soup – Ajo Blanco

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Spanish cuisine is renowned for its diversity and rich flavors. From the fiery paellas of Valencia to the succulent tapas of Barcelona, each region brings its unique twist to the culinary world. One lesser-known gem from the Andalusian region is Ajo Blanco, a cold almond and garlic soup that is perfect for beating the summer heat. This dish has its roots in Moorish cuisine, showcasing the influence of North African flavors on Spanish cooking. Ajo Blanco is a delicious, creamy, and refreshing soup that is incredibly easy to prepare. Let’s dive into the details.


1. Soak the Bread and Almonds:

  • Begin by soaking the blanched almonds and the bread in 4 cups of cold water. Let them sit for about 10 minutes until they become soft and pliable.

2. Blend the Almond and Bread Mixture:

  • Once the almonds and bread have soaked, transfer them to a blender or food processor. Add the minced garlic and start blending. Gradually, drizzle in the olive oil to create a smooth, creamy consistency.

3. Add Vinegar and Salt:

  • While the blender is running, add the white wine vinegar and a pinch of salt. Continue blending until the soup is velvety and well-mixed.

4. Adjust the Texture:

  • If the soup seems too thick, you can thin it out by adding a bit of cold water until you reach your desired consistency. Be sure to blend again after making any adjustments.

5. Chill the Soup:

  • Pour the Ajo Blanco into a large mixing bowl and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to become ice-cold.

6. Serve and Garnish:

  • When ready to serve, pour the chilled soup into individual bowls or glasses. Garnish with grapes, green apple slices, or diced cucumber to add a burst of freshness and a delightful contrast in textures.

Conclusion: Ajo Blanco’s history is deeply rooted in the Moorish occupation of Spain, which lasted for centuries. Almonds, introduced to the region by the Moors, became a staple ingredient. Over time, Spanish cooks combined almonds with local bread and garlic, creating this refreshing soup. It’s said that Ajo Blanco has been enjoyed in Andalusia for centuries, especially during the sweltering summer months when a cold, nourishing dish was a welcome respite from the heat.

This Andalusian specialty is a testament to the enduring influence of different cultures on Spanish cuisine. Today, Ajo Blanco remains a beloved dish, cherished for its simplicity and unique combination of flavors.

Spanish Almond and Garlic Soup, Ajo Blanco, is a culinary masterpiece that effortlessly combines history, tradition, and flavor. With its Moorish origins and a delightful blend of almonds, garlic, and olive oil, it’s a testament to the rich tapestry of Spanish cuisine. This chilled soup is the perfect addition to your summer repertoire, offering a refreshing and elegant way to beat the heat while exploring the roots of Spanish gastronomy. Enjoy this dish as a starter or a light meal, and savor the taste of Andalusia with every spoonful.

prep time
15 minutes.
cooking time
0 minutes.
total time
15 minutes.


  • Blender or food processor

  • Large mixing bowl

  • Whisk

  • Chilled serving bowls or glasses


  • 1 cup blanched almonds

  • 4 cups day-old rustic bread, crusts removed

  • 4 cups cold water

  • 2 cloves garlic, minced

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons white wine vinegar

  • Salt, to taste

  • Grapes, green apple slices, or diced cucumber for garnish


Soak almonds and bread.
Blend with garlic and oil.
Add vinegar and salt.
Chill and garnish to serve.
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