Ajo Blanco - white garlic and almond soup! - Talking Tapas

Ajo Blanco - white garlic and almond soup!

This delicious cold garlic and almond soup reminds me of hot summers on the coast in Andalucía, enjoying a chilled ajo blanco in a little chiringuito at lunchtime looking out to sea! Its simplicity is not only in its ingredients but also in its appearance; this white, pure looking soup, with just a few grapes or small chunks of melon scattered on top is quite beautiful. It is a great alternative to a traditional, tomato based gazpacho, and at this time of the year with autumn and winter germs looming a big hit of garlic and almonds can only help us ward off the colds! It is so quick and easy to prepare with no cooking required, just a blender, and will also keep in the fridge for at least 3 or 4 days, if it lasts that long!

Ingredientes (Serves 6)         

  • 100g blanched almonds
  • 3 slices of stale white bread, crusts removed
  • 2 garlic cloves peeled
  • About 100ml good quality extra virgin olive oil
  • 2-3 tbsp. sherry vinegar
  • 1 tsp salt
  • About 600ml cold water
  • About 24 seedless green grapes


  1. Break up the bread and put in a bowl with about half of the water, leave to soak for about 15 minutes.
  2. Put the soaked bread into the blender, with the garlic and the almonds and blitz until you have a smooth paste.
  3. Whilst the blender is still running, slowly pour in the olive oil, followed by the vinegar.
  4. Now add a tsp salt and the remaining water a little at a time (you don’t need to use all the water, just enough to make the soup a good consistency, not too thick or too thin!).
  5. Transfer to a jug, cover and chill in the fridge for a couple of hours if possible, or even overnight. (If in a hurry add a couple of ice cubes.)
  6. Just before serving stir and taste again; you may need to adjust the seasoning at this point with a little extra salt or sherry vinegar, or even a little more water as it tends to thicken when left to stand.
  7. Serve in chilled bowls with the halved grapes scattered in the centre, and a drizzle of extra virgin olive oil.