Ajoblanco – Cold Almond soup

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Ajoblanco is one of Spain’s wonderfully light and smooth cold soups. Ajoblanco is best enjoyed on a perfect hot summer’s day. 

Serves: 5 | Cooking Time: 1 Hour

Ingredients

  • 200g raw & peeled almonds
  • 150g soft white bread
  • 1 garlic clove
  • 200ml olive oil
  • 620ml water
  • Sea salt
  • Black pepper

Method

Soak the nuts, bread and garlic in a large bowl with the water and oil and leave it in the fridge for a few hours to completely chill. This will allow the almonds to soak up the liquid and soften.

After a couple of hours, transfer everything into a blender and blend it until completely smooth. If you find yourself blending for a long time, add some crushed ice to keep the soup nice and cold.

Season with salt and pepper and serve with some almond flakes and a drizzle of olive oil.

If you want a truly traditional experience, then serve this with some grapes or berries. 


Ajoblanco - Cold Almond soup

Ajoblanco – Cold Almond soup

5 from 1 vote
Ajoblanco is one of Spain’s wonderfully light and smooth cold soups, to be enjoyed on a perfect hot summer’s day. 
Prep Time15 mins
Cook Time1 hr
Course: Soup
Cuisine: Gibraltar, Mediterranean
Servings: 5
Author: Mama Lotties

Ingredients

  • 200 g raw & peeled almonds
  • 150 g soft white bread
  • 1 garlic clove
  • 200 ml olive oil
  • 620 ml water
  • Sea salt
  • Black pepper

Instructions

  • Soak the nuts, bread and garlic in a large bowl with the water and oil and leave it in the fridge for a few hours to completely chill. This will allow the almonds to soak up the liquid and soften.
  • After a couple of hours, transfer everything to a blender and blend until completely smooth. If you find yourself blending for a long time, add some crushed ice to keep the soup nice and cold.
  • Season with salt and pepper and serve with some almond flakes and a drizzle of olive oil.
  • If you want a truly traditional experience then serve this with some grapes or berries.
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