When summer arrives here in Spain, I start looking for meals that don’t involve standing over a hot stove.
Cold soups are wonderful for that. Everyone knows gazpacho, of course, but there’s another traditional Spanish soup that deserves just as much attention: ajo blanco.
Originally from Andalusia, ajo blanco is made with almonds, bread, garlic, olive oil, and a little vinegar. It has a lovely creamy texture, although there’s no cream in it at all.
This version has a small twist. I add a tart green apple, which brings a little freshness and balances the richness of the almonds.
Why I Like the Green Apple
Ajo blanco has quite a distinctive flavor. The almonds make it rich and slightly nutty, while the garlic and sherry vinegar give it that unmistakably Spanish character.
The apple lightens everything.
I use Granny Smith because it has enough acidity to stand up to the almonds without making the soup sweet.
And although the ingredients might sound unusual together, they work beautifully.
What to Serve with Ajo Blanco
Traditionally, ajo blanco is often served with green grapes, and that’s still my favorite way to enjoy it.
The sweetness of the grapes is lovely against the cool, savory soup.
For a dinner with friends, you can also dress it up with a few cooked shrimp or some crispy Serrano ham. Both are delicious, although I usually keep things simple with grapes and a drizzle of good olive oil.
The best part is that you can make the soup ahead of time and leave it in the refrigerator until you’re ready to serve.
On a hot afternoon in Spain, a small chilled bowl of ajo blanco is exactly the sort of thing I want to eat.
Ajo Blanco – Spanish Chilled Almond Soup
Ingredients
- 150 g 5.3 oz, about 1 cup raw blanched almonds
- 60 g 2.1 oz day-old white bread, crust removed
- 1 small Granny Smith apple peeled, cored, and chopped
- 1 small garlic clove peeled
- 500 ml about 2 cups ice-cold water, plus a little extra if needed
- 60 ml ¼ cup mild extra virgin olive oil
- 2 tsp sherry vinegar plus more to taste
- ½ tsp fine sea salt or to taste
- 100 g 3.5 oz seedless green grapes, halved
- Extra virgin olive oil for drizzling
- A few toasted sliced almonds optional
Method
- Place the bread in a small bowl and add enough cold water to cover. Leave to soak for approximately 10 minutes, until softened. Gently squeeze out the excess water.
- Place the blanched almonds and garlic in a high-speed blender with 300 ml (about 1¼ cups) of the measured cold water. Blend for 1–2 minutes, until the almonds are finely ground and the mixture looks milky.
- Add the soaked bread and chopped green apple. Blend again until the mixture becomes as smooth as possible.
- Add the sherry vinegar and salt. With the blender running at a low speed, gradually pour in the olive oil in a thin stream until fully incorporated and the soup becomes smooth and creamy.
- Add the remaining 200 ml (about ¾ cup + 1 tbsp) of cold water and blend briefly. Check the consistency. The soup should be creamy but still pourable. Add a little more cold water if you prefer a thinner texture.
- Taste and adjust the seasoning with additional salt or a few drops of sherry vinegar if needed.
- For an especially smooth texture, pass the soup through a fine-mesh sieve, pressing gently with the back of a spoon.
- Transfer the soup to a covered container and refrigerate for at least 2 hours, until thoroughly chilled.
- Stir the soup before serving and check the seasoning again. Divide between four chilled bowls and garnish with the halved green grapes, a drizzle of extra virgin olive oil, and a few toasted sliced almonds, if using.
