Ajoblanco – Cold Almond soup

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

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 minutes mins

Cook Time1 hour 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.