Andalusian Chilled Almond Soup (Ajo Blanco)
A traditional Andalusian delight, Ajo Blanco, or Chilled Almond Soup, is a refreshing blend of almonds, garlic, and bread, topped with succulent grapes. This dish sings the song of Mediterranean summers, offering a cool respite from the warm sun.
Equipment
- Food Processor or Blender
- Measuring cups and spoons
- Fine Sieve (Optional)
Ingredients
- 1 cup blanched almonds 143g / 5oz
- 3 cups cold water 710ml
- 1 clove garlic roughly chopped
- 4 slices white bread crusts removed, 120g / 4.2oz
- 3 tablespoons extra virgin olive oil 45ml
- 2 tablespoons sherry vinegar 30ml
- 1 teaspoon sea salt 5g
- ½ cup green grapes halved, 75g / 2.6oz
- Fresh mint leaves for garnish (optional)
Instructions
- Soak the slices of bread in 1 cup (240ml) of the water until soft.
- In a food processor or blender, combine the blanched almonds and chopped garlic. Process until you have a fine paste.
- Squeeze the excess water from the bread and add it to the almond mixture. Blend until smooth.
- While the processor is running, slowly add in the olive oil, followed by the sherry vinegar, and blend until the mixture becomes a smooth, creamy consistency.
- Gradually pour in the remaining water and blend until well combined. Add the sea salt and give it one last mix.
- Strain the soup through a fine sieve for a smoother texture, pressing on the solids with a spoon (optional).
- Chill the soup in the refrigerator for at least 2 hours. It can also be left overnight for enhanced flavors.
- Serve the chilled soup in bowls, topped with halved green grapes and a drizzle of olive oil. Garnish with fresh mint leaves if desired.
Notes
For a vegan version, ensure the bread used is free from animal products.
To enhance the nutty flavor, you can lightly toast the almonds before blending.
If the soup is too thick, adjust the consistency with additional water.