Ajo Blanco is a traditional Spanish cold soup originating from the Andalusia region. Also known as white gazpacho, it is made with almonds, garlic, bread, olive oil, and vinegar. This creamy and refreshing soup has a mild nutty flavor and smooth texture. It is traditionally served chilled, often garnished with green grapes or sliced almonds.
Soak the bread in cold water for a few minutes.
Add blanched almonds and garlic to a blender.
Add the soaked bread, olive oil, and white wine vinegar.
Pour in cold water and blend until smooth and creamy.
Add salt and adjust the seasoning to taste.
Refrigerate for 1–2 hours to chill.
Serve cold, garnished with green grapes and sliced almonds.
1 cup blanched almonds
2 slices white bread
2 garlic cloves
3 tablespoons olive oil
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