📝 About This Recipe
Originating from the sun-drenched region of Andalusia, Ajo Blanco is the sophisticated, creamy precursor to the more famous red gazpacho. This 'White Garlic Soup' relies on the luxurious emulsion of blanched almonds, extra virgin olive oil, and softened bread to create a texture that is impossibly silky without a drop of dairy. It is a masterclass in balance, offering a delicate harmony of pungent garlic, nutty richness, and a bright, acidic finish from Sherry vinegar.
🥗 Ingredients
The Soup Base
- 2 cups Blanched Marcona almonds (raw and unsalted)
- 4 ounces Day-old crusty white bread (crusts removed, torn into chunks)
- 2-3 pieces Garlic cloves (germ removed for a milder flavor)
- 1/2 cup Extra virgin olive oil (high quality Spanish Hojiblanca or Arbequina preferred)
- 2-3 tablespoons Sherry vinegar (Vinagre de Jerez) (adjust to taste)
- 3 cups Ice-cold water (filtered)
- 1.5 teaspoons Kosher salt (plus more to taste)
Traditional Garnishes
- 1/2 cup Green grapes (halved, chilled)
- 1 tablespoon Extra virgin olive oil (for drizzling)
- 2 tablespoons Toasted almond slivers (for crunch)
- 1 teaspoon Fresh chives (finely minced)
👨🍳 Instructions
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1
Place the torn bread chunks in a small bowl and cover them with 1 cup of the cold water. Let them soak for about 5-10 minutes until completely softened and spongy.
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2
While the bread soaks, place the blanched almonds in a high-speed blender. Pulse until they are ground into a fine, sand-like meal.
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3
Add the garlic cloves and the salt to the blender with the almonds. Pulse a few more times to incorporate.
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4
Squeeze the excess water out of the soaked bread and add the softened bread to the blender. Discard the soaking water.
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5
Pour in 1 cup of the fresh ice-cold water. Blend on high speed for 1-2 minutes until a thick, smooth paste forms.
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6
With the blender running on a medium-low setting, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates a stable emulsion, similar to making mayonnaise.
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7
Add the Sherry vinegar and the remaining 1 cup of ice-cold water. Blend again on high for another minute until the soup is completely liquefied and stark white.
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8
Taste the soup. It should be creamy, nutty, and slightly tangy. Add more salt or vinegar if necessary to brighten the flavors.
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9
For a professional, ultra-silky texture, pour the soup through a fine-mesh sieve into a large glass pitcher, using a spatula to push the liquid through and discarding any remaining solids.
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10
Cover the pitcher and refrigerate for at least 2-3 hours. This soup must be served bone-chillingly cold to appreciate its refreshing quality.
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11
Give the soup a quick stir before serving, as some natural separation may occur.
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12
Ladle the cold soup into chilled shallow bowls. Arrange 3-4 grape halves in the center of each bowl.
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13
Finish with a few drops of high-quality olive oil, a sprinkle of toasted almond slivers, and a pinch of chives for color.
💡 Chef's Tips
Always use the freshest almonds possible; if they smell even slightly dusty, the soup will be bitter. Removing the 'germ' (the little green sprout) from the center of the garlic cloves prevents the soup from being overly spicy or repeating on you. Do not skip the straining step; it is the difference between a rustic puree and a sophisticated, world-class soup. If the soup feels too thick after chilling, whisk in a tablespoon or two of cold water until it reaches the consistency of heavy cream. Use a high-quality Sherry vinegar (Jerez)—cider vinegar or white wine vinegar simply won't provide the same authentic depth.
🍽️ Serving Suggestions
Pair with a glass of chilled Manzanilla or Fino Sherry to complement the almond notes. Serve alongside 'Pan con Tomate' (Spanish tomato bread) for a light summer lunch. Accompany with a plate of salty Jamón Ibérico to contrast the creamy sweetness of the soup. For a modern twist, add a few cubes of chilled Granny Smith apple instead of grapes for extra tartness. This soup makes an excellent amuse-bouche served in small chilled shot glasses at a dinner party.