Andalusian ajoblanco: the cold soup you'll crave all summer

Name: Andalusian ajoblanco: the cold soup you'll crave all summer
Prep time: 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: En
Ingredients: 150 g almonds (raw, peeled; preferably Marcona); 375 g mineral water; 5 g garlic (1 small clove); 8 g sherry vinegar (10 g if using apple cider or white wine vinegar); 18 g extra-virgin olive oil; 5 g salt (1 teaspoon; adjust to taste); 20 g white bread (crumb only)

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Starter

Very Easy

4 h 15 m

297 Kcal

Don't let the name fool you: ajoblanco doesn't taste like garlic. This cold soup from southern Spain features raw almonds. Its delicate flavor and silky texture make it one of the most refreshing dishes of summer. A relative of gazpacho and salmorejo, Andalusian ajoblanco is one of the great classics of traditional cuisine. As with so many popular recipes, every household has its own version: some thicken it with bread, while others prefer it lighter or infuse the almonds to enhance their flavor. However you make it, ajoblanco remains an ideal cold soup for the hottest days, easy to prepare and perfect to serve as a light starter or a simple dinner.

Ingredients

150 g almonds (raw, peeled; preferably Marcona)
375 g mineral water
5 g garlic (1 small clove)
8 g sherry vinegar (10 g if using apple cider or white wine vinegar)
18 g extra-virgin olive oil
5 g salt (1 teaspoon; adjust to taste)
20 g white bread (crumb only)

Estimated cost: 2.61€ (0.65€/serving)

Materials

Blender or food processor
small saucepan
fine mesh strainer
Bowl
Plastic wrap or airtight container

Preparation

Preparation15 min

Waiting time4 hours

Weigh and prepare the ingredients to be used in the recipe.
Peel the garlic clove, remove the germ if present and blanch the garlic in boiling water for 20 seconds. Drain and set aside.
Place the almonds, the blanched garlic and about half of the water (or just enough to cover the ingredients) in the blender jar. Blend for a few minutes until a paste is obtained.
Add the remaining water, salt, vinegar, and chopped bread. Let stand for 5 minutes so the bread can soften, then blend until smooth.
With the blender running, add the oil gradually in a thin stream so the mixture emulsifies properly. Taste and adjust the salt and vinegar if necessary. The mixture should be balanced and smooth, with a moderate tang.
Pass the mixture through a fine mesh strainer, pressing with a spatula to obtain a silky texture.
Pour the ajoblanco into an airtight container, or cover it with plastic wrap pressed directly onto the surface. Refrigerate for at least 4 hours (ideally 8–12) to allow the flavors to meld and the emulsion to stabilize.
Serve the ajoblanco cold and garnish with basil, olive oil and lightly toasted sliced almonds.

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FAQ ❓

Why doesn't ajoblanco taste like garlic despite its name?

Although the name includes 'ajo' (Spanish for garlic), ajoblanco uses only a very small amount of garlic, which is also blanched to mellow its flavor. The result is a cold soup with a delicate, slightly sweet flavor, in which almonds take center stage.

Why is it important to let ajoblanco rest in the refrigerator for several hours?

Chilling the soup, ideally for 8 to 12 hours, allows the flavors to meld and the emulsion to stabilize, resulting in a silky texture and balanced flavor.

What role does bread play in the recipe, and can it be omitted?

Ideally, use the crumb from stale white bread or bread from the previous day. Bread adds body and contributes to the creamy texture that characterizes ajoblanco. Some versions omit it for a lighter soup, although the final consistency may vary.

Why is it recommended to use Marcona almonds for this recipe?

Marcona almonds are preferred for their mild, sweet flavor and creamy texture, which enhance ajoblanco's delicate flavor and silky texture.

How do you achieve a perfect emulsion when adding the extra-virgin olive oil?

Add the oil gradually in a thin stream while blending the mixture. This allows it to emulsify properly, resulting in a smooth, well-emulsified mixture without lumps.

What should you serve with ajoblanco?

Classic accompaniments include peeled white grapes or melon, which provide a sweet, refreshing contrast. Toasted almonds, figs, green apple, marinated sardines, and tender shoots also pair well. A crunchy, sweet, or savory touch adds complexity without detracting from the dish's freshness. You can also adapt the toppings to whatever you have on hand or feel inspired to use.

How can you adjust the texture of ajoblanco?

The texture of ajoblanco can be adjusted by varying the amount of bread or water. For a lighter soup, reduce the bread or add a little more water. For a thicker, more substantial soup, simply increase the amount of bread slightly.

Nutrition

for 1 serving / for 100 g

Calories: 297Kcal

Carbo: 4.3g
Total fat: 24.6g
Saturated fat: 2g
Proteins: 10.2g
Fibers: 5g
Sugar: 0.5g
ProPoints: 8
SmartPoints: 9

Nutritional information for 1 serving (145g)

Cookware

blender

Attributes

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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