While salmorejo is considered a cousin of gazpacho, Ajo Blanco soup is the mother of the popular dish. Sometimes called “white gazpacho” or translated as white garlic in English, this elegant cold soup is thickened with almonds and bread with a splash of sherry vinegar. This easy Spanish recipe has long roots that really tell the story of Andalusia itself. This dish has a storied history stretching back centuries.
Granada and Malaga are the two areas where the ajo blanco recipe is most well known, which makes sense as the dish was changed quite a bit by the Arab population; that also had a strong presence in those cities.
What is Ajo Blanco?
When the Romans conquered the Iberian Peninsula, men were given land in return for their service in the Roman army after seven years. These people were often quite poor, and a staple of their diet was bread spread with a garlic paste – foods that were readily available and inexpensive. Remember, tomatoes hadn’t arrived in Spain yet as this was before the discovery of the “new world.” After the Arabs arrived, almonds were added to the mixture to adjust the taste, eventually evolving into what we now know as Spanish almond soup. It’s one of the original soups of Europe!
Every year in early September, the town of Almachar near Malaga holds a festival in celebration of this soup. This cold almond soup is really easy to make, and you probably have all of the ingredients in your pantry right now.
Ingredients in Making Ajo Blanco
The almond Ajo Blanco Soup, a revered Andalusian delicacy, stands as the precursor to gazpacho. Historically, it comprised a velvety blend of stale bread, moistened with vinegar and water, enriched with copious amounts of fresh garlic, and the region’s prized Marcona almonds, reflecting the essence of local abundance. While rooted in tradition, modern renditions often integrate ingredients like milk and green grapes, enhancing its complexity.
For an authentic experience, Marcona almonds are essential, lending their distinct flavor and texture to the dish. Perfect for a refreshing summer lunch, this creamy concoction reaches its pinnacle when served well-chilled, adorned with a drizzle of olive oil and a scattering of toasted almonds, evoking the essence of Andalusian culinary heritage.
Important Notes for Making the Ajo Blanco
For the perfect Spanish ajo blanco soup, here are our recommendations.
Begin by selecting the right bread, opting for stale bread or a crusty variety like sourdough for optimal texture and flavor. Ensure thorough soaking of the bread in cold water until the crust softens, approximately 5 minutes.
When blending the ingredients in a food processor, start with half of the almonds, then add the soaked bread and garlic before incorporating the remaining almonds, olive oil, and salt. Adjust the soup’s consistency by gradually adding cold water as needed and consider straining for a smoother texture or leaving it unstrained for added depth.
Chill the soup for at least 2 hours before serving to allow the flavors to meld, and don’t forget to garnish each bowl with fresh grapes, almond slices, olive oil, and a sprig of basil for an authentic finishing touch.
With these recommendations, you’ll create a delightful Ajo Blanco Soup that’s sure to impress your family and guests!
More Easy Soup Recipes to Try
Expand your soup repertoire with these delectable options!
Salmorejo, a refreshing Andalusian Cold Tomato Soup, offers a burst of Mediterranean flavor perfect for warm days.
For a taste of Morocco, whip up Vegetarian Moroccan Harira, a hearty and aromatic soup brimming with lentils, chickpeas, and spices, sure to satisfy any palate.
And delve into Lebanese cuisine with Shorbat Adas, a comforting Lentil Soup recipe infused with Middle Eastern spices, offering warmth and nourishment in every spoonful.
These easy-to-make soups are not only flavorful but also showcase the diverse culinary traditions of the Mediterranean and Middle East. Whether you’re seeking a light summer dish or a hearty winter warmer, these recipes are sure to become staples in your kitchen.
Ajo Blanco
A typical cold soup served in southern Spain during summer months.
Ingredients
- 150 grams raw almond
- 1 1/2 cloves garlic
- (1) 100 gram soft bread
- 200 mL cold water
- 15 mL sherry or balsamic vinegar
- appx 60 mL olive oil
Notes
If you want a more garlicky soup you can add more garlic but remember the flavor will get stronger as it chills. I suggest making it once by the recipe and then adjusting the next time.
Garnishes: Diced green apple, cucumber and onions tossed in vinegar and olive oil make a nice condiment for the top. You also could garnish with a quick grilled prawn and green grapes. A small dusting of smoked paprika also dresses it up.
Once you’ve indulged in Ajo Blanco served cold, it will effortlessly secure its place at the forefront of your list of preferred summer soups.