Ajo Blanco – Spanish Chilled Almond Soup
Ingredients
**For the soup**
- 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
**For serving**
- 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.
Notes
Almonds: Use raw, blanched almonds without their brown skins. Marcona almonds are particularly lovely, but ordinary blanched almonds work well too.
Green apple: Granny Smith adds a fresh, slightly tart flavor that balances the richness of the almonds and olive oil. This is an adaptation of traditional ajo blanco, which doesn't usually contain apple.
Bread: Day-old white bread gives the soup body and helps create a smooth texture. Remove the crust before soaking.
Olive oil: Choose a mild, fruity extra virgin olive oil, such as Arbequina. A very bitter or peppery oil can overpower the delicate almond flavor.
Texture: The soup should be smooth, creamy, and pourable. Add cold water a little at a time if it becomes too thick.
Chilling: Refrigerate for at least 2 hours before serving. The soup may thicken slightly as it chills, so stir well and adjust with a little cold water if necessary.
Toppings: Green grapes are a classic choice. For a different presentation, try small pieces of melon, cooked chilled shrimp, or crispy Serrano ham. The latter two make the dish non-vegan.
Storage: Keep covered in the refrigerator at 4°C (40°F) or below and enjoy within 2 days. Stir well before serving.