Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ajoblanco
Andalusia's ancient chilled almond soup — silky, garlicky, and refreshing, served cold and scattered with sweet Muscat grapes and a drizzle of olive oil.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Soak the bread chunks in a little water for 5 minutes until softened, then squeeze out the excess liquid.
- 2
Combine the almonds and garlic in a blender or food processor and blend until finely ground.
- 3
Add the soaked bread and blend again until you have a thick, pale paste.
- 4
With the blender running, slowly drizzle in the olive oil to emulsify, then add the sherry vinegar and a big pinch of salt.
- 5
Gradually blend in the cold water, a cup at a time, until the soup reaches a smooth, pourable, creamy consistency; thin it further with more water if needed.
- 6
Season to taste with more salt or vinegar, then chill the soup in the refrigerator for at least 1 hour.
- 7
Serve very cold in bowls, drizzled with a little extra olive oil and garnished with halved green grapes.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving395
Calories
10 g
Protein
21 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ajoblanco is a chilled white soup from Andalusia, often called white gazpacho, built from blanched almonds, bread, garlic, olive oil, and vinegar long before tomatoes reached Spain. It is one of the oldest cold soups of the region, a Moorish-rooted dish made to refresh in the southern heat. It is traditionally served cold with sweet garnishes like grapes or melon to offset the garlic.
Listahan note
This version balances the raw garlic carefully so the soup is creamy and refreshing rather than harsh, and emulsifies the olive oil in slowly for a silky body.
Technique cues
- Soak the bread and blend the almonds thoroughly so the soup turns completely smooth and pourable, not gritty.
- Stream the olive oil in slowly while blending so it emulsifies into a creamy body rather than splitting.
- Chill it well and taste cold before serving, adjusting vinegar and salt, since cold mutes both.
Kitchen flow
- Parallel prep
- Soak the bread and almonds while you gather the rest, then blend everything in one go.
- Make-ahead
- Make the soup up to two days ahead; it needs chilling time anyway and the flavor settles.
- Leftover move
- Pour leftover ajoblanco over chilled poached shrimp or use it as a cold sauce for grilled vegetables.
- Cleanup rhythm
- Rinse the blender right after pouring so the almond paste does not dry and stick.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
blanched almonds
creamy base
Purpose: Ground almonds give the soup its pale color, nutty flavor, and creamy body without any dairy.
Handling: Soak briefly, then blend until completely smooth.
Adaptation: Marcona almonds for extra richness; blanched cashews in a pinch.
stale bread
thickener
Purpose: Soaked bread blends in to give the soup substance and a velvety texture.
Handling: Soak crustless bread in water and squeeze lightly before blending.
Adaptation: Gluten-free bread or a boiled potato for a gluten-free version.
garlic
defining aromatic
Purpose: Raw garlic gives ajoblanco its name and its characteristic sharp-cool bite.
Handling: Start with a small clove and add more to taste; remove any green germ.
Adaptation: Blanch the garlic briefly for a gentler, sweeter version.
extra virgin olive oil
richness and emulsion
Purpose: Streamed in to emulsify, it makes the soup silky and carries the flavor.
Handling: Add slowly with the blender running to emulsify.
Adaptation: A milder oil if a strong Spanish oil is too peppery for your taste.
sherry vinegar
brightness
Purpose: It lifts the rich almond base and balances the garlic with clean acidity.
Handling: Add a little at a time and taste, since it sharpens as the soup chills.
Adaptation: White wine vinegar with a touch of lemon.
green grapes
sweet garnish
Purpose: Cold sweet grapes are the classic finish, cutting the garlic and adding a juicy pop.
Handling: Halve and float on top just before serving.
Adaptation: Diced melon or thin apple slices for a similar sweet contrast.
Technique notes
- Blend longer than feels necessary, as a full minute is what turns the almonds truly silky.
- Strain through a fine sieve if you want a restaurant-smooth texture, pressing the solids for every drop.
- Hold back a little vinegar to adjust at the end, since the garlic and acid both intensify as it chills.
Ingredient swaps
- Gluten-free direction
- Use gluten-free bread or a small boiled potato to thicken in place of wheat bread.
- Nut-free direction
- Blend in soaked sunflower seeds instead of almonds for a nut-free white soup.
- Lower-sodium direction
- Lean on vinegar, garlic, and a little extra olive oil for flavor and keep added salt minimal.
Serve alongside
- Halved green grapes
- Diced melon
- Toasted almond slivers
- Crusty bread
- Chilled fino sherry
- Crisp Verdejo
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge for up to two days; stir or re-blend if it separates. Serve very cold and never heat it. It does not freeze, as the emulsion breaks and the texture turns grainy on thawing.
Equipment
- High-speed blender
- Fine-mesh sieve
- Mixing bowl for soaking
- Ladle
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