📝 About This Recipe
Often called 'White Gazpacho,' Ajoblanco is a prehistoric treasure of Andalusian cuisine, predating the arrival of tomatoes in Europe. This silky, ivory-hued soup marries the creamy richness of blanched almonds with the sharp bite of fresh garlic and the brightness of sherry vinegar. It is a cooling masterpiece of texture and balance, traditionally served ice-cold to combat the searing heat of a southern Spanish summer.
🥗 Ingredients
The Soup Base
- 200 grams Blanched Marcona Almonds (raw, unsalted, and skins removed)
- 100 grams Day-old Sourdough Bread (crusts removed, torn into small chunks)
- 2 pieces Garlic Cloves (germ removed for a smoother flavor)
- 150 ml Extra Virgin Olive Oil (use a high-quality Arbequina for fruitiness)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust to taste for acidity)
- 500-600 ml Cold Water (filtered and chilled)
- 1 teaspoon Sea Salt (plus more to taste)
The Traditional Garnishes
- 12-15 pieces Green Muscatel Grapes (halved and seeded)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 tablespoon Toasted Sliced Almonds (for added crunch)
- 1 teaspoon Fresh Chives (finely minced for color)
👨🍳 Instructions
-
1
Place the torn sourdough bread chunks in a small bowl and cover them with a portion of the measured cold water. Let them soak for about 5-7 minutes until completely soft.
-
2
While the bread soaks, prepare your garlic by peeling the cloves and slicing them in half lengthwise to remove the green inner germ; this ensures a clean flavor without harsh bitterness.
-
3
In a high-speed blender, combine the raw blanched almonds and the garlic cloves. Pulse until the almonds are ground into a very fine meal.
-
4
Squeeze the excess water from the soaked bread and add the softened bread to the blender with the almonds.
-
5
Add about 200ml of the cold water and the sea salt to the blender. Blend on high speed for 2 minutes until a thick, smooth paste forms.
-
6
With the blender running on a medium-low setting, slowly drizzle in the extra virgin olive oil in a thin, steady stream to create a stable emulsion, much like making a mayonnaise.
-
7
Add the sherry vinegar and the remaining cold water. Blend again on high for another minute until the soup is completely liquefied and ivory-white.
-
8
Taste the soup. It should be creamy but light, with a balanced tang from the vinegar. Add more salt or vinegar if necessary.
-
9
For a truly professional, velvet-like texture, pour the soup through a fine-mesh sieve into a glass pitcher, using the back of a spoon to press through the solids.
-
10
Cover the pitcher and refrigerate for at least 3-4 hours, or ideally overnight. Ajoblanco must be served ice-cold to be authentic.
-
11
Before serving, give the soup a quick whisk or stir, as it may settle slightly while chilling.
-
12
Ladle the chilled soup into shallow, cold bowls. Garnish each bowl with 3-4 grape halves, a sprinkle of toasted almonds, and a few drops of olive oil.
💡 Chef's Tips
Always use the freshest almonds possible; if they smell even slightly dusty, the soup will be bitter. Removing the garlic germ is essential for a raw soup to prevent the garlic from 'repeating' on you later. If you don't have sherry vinegar, a high-quality white wine vinegar is the best substitute, though it lacks the depth of Jerez. Don't skip the straining step! The difference between a grainy soup and a silky one is the fine-mesh sieve. If the soup feels too thick after chilling, thin it with a splash of ice water or a couple of ice cubes before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of Manzanilla or Fino Sherry to complement the nutty notes. Serve alongside a plate of salty Jamón Ibérico or crispy fried eggplant with honey. For a modern twist, add a few cubes of chilled melon or a dollop of green apple granita. It works beautifully as a small 'amuse-bouche' served in chilled shot glasses at a garden party.