Ajoblanco Recipe

🥣 Ajoblanco Recipe: Traditional Andalusian Almond and Garlic Soup

Ajoblanco is one of the most refreshing cold soups in southern Spanish cooking.

Made with almonds, bread, garlic, olive oil, vinegar and cold water, it has a smooth, creamy texture without using cream or dairy.

It is especially associated with Andalusia and is often enjoyed during the warmer months, when cold soups become part of everyday cooking.

The flavor is simple but distinctive: nutty almonds, sharp garlic, good olive oil and just enough vinegar to keep everything fresh.

If you enjoy traditional Spanish vegetarian recipes, you may also like this Pisto Manchego, this Escalivada or these Spanish Spinach and Chickpeas.

⏱️ Preparation Times

If you need help converting grams, milliliters or tablespoons, use our Cooking Measurement Conversion Chart.

🛒 Ingredients for Ajoblanco

• 150 g raw blanched almonds
• 100 g stale white bread, crust removed
• 2 garlic cloves
• 500 to 600 ml very cold water
• 80 ml extra virgin olive oil
• 2 tablespoons sherry vinegar
• Salt, to taste
• Optional: green grapes, for serving
• Optional: toasted almonds, for garnish

Ingredient tip: use raw unsalted almonds and a good extra virgin olive oil. There are very few ingredients here, so the quality of each one really shows.

👨‍🍳 How to Make Ajoblanco

1️⃣ Soak the bread

Place the bread in a bowl and cover it with cold water.

Leave it for around 10 minutes until completely soft.

Once softened, squeeze it gently to remove excess water.

2️⃣ Prepare the almonds

If your almonds still have their skins, blanch them briefly in boiling water and peel them.

If you are using already blanched almonds, you can skip this step.

3️⃣ Blend the almonds and garlic

Place the almonds and garlic in a blender.

Add a small splash of cold water and blend until you have a fine paste.

Take your time here. The smoother the almond mixture, the creamier the finished soup will be.

4️⃣ Add the soaked bread

Add the softened bread and blend again.

The mixture should start becoming thick and pale.

5️⃣ Add the olive oil slowly

With the blender running, pour in the olive oil gradually.

Adding it slowly helps the soup emulsify and creates a smoother texture.

6️⃣ Add vinegar and water

Add the sherry vinegar and around 400 ml of the cold water.

Blend until completely smooth.

Add more water little by little until you reach the consistency you prefer.

Some people like ajoblanco quite thick, while others prefer it more fluid.

7️⃣ Season

Add salt to taste.

Taste the soup and adjust the vinegar if necessary.

You want a balance between creamy almonds, garlic, olive oil and a gentle acidity.

8️⃣ Chill thoroughly

Transfer the soup to the refrigerator for at least 1 hour.

Ajoblanco should be served properly cold.

9️⃣ Blend once more before serving

Give it a final quick blend or stir before serving.

If it has thickened too much in the refrigerator, add a small splash of cold water.

🔟 Serve cold

Pour into chilled bowls.

Traditional accompaniments can include grapes or other fresh fruit, which add a sweet contrast to the savory soup.

👀 What Should Ajoblanco Look Like?

A good ajoblanco should be:

• Pale and creamy in appearance.
• Smooth rather than grainy.
• Thick enough to coat a spoon but still pourable.
• Fresh and balanced, not aggressively garlicky.

If the texture feels gritty, blend it for longer.

🇪🇸 What Is Ajoblanco?

Ajoblanco is a traditional cold soup from Andalusia.

It is made mainly with almonds, bread, garlic, olive oil, vinegar and water.

Spain’s official tourism website lists ajoblanco among traditional Andalusian dishes and describes it as a cold preparation made with almonds, bread and garlic.

Traditional Ajoblanco on Spain.info

🌱 Is Ajoblanco Vegan?

Yes.

Traditional ajoblanco is naturally vegan because it contains no meat, eggs or dairy.

The creamy texture comes from almonds, bread and olive oil rather than cream.

🍇 Why Is Ajoblanco Served with Grapes?

Fresh grapes are a popular accompaniment because their sweetness works very well with the garlic, almonds and vinegar.

They also add texture to the otherwise smooth soup.

You can serve the grapes whole, halved or peeled.

⚠️ Common Mistakes

The soup is grainy

The almonds probably need more blending.

Use a strong blender and give them enough time to become completely smooth.

It tastes too strongly of garlic

Raw garlic can become powerful very quickly.

Start with one clove if yours are particularly large.

The soup is too thick

Add more cold water gradually.

Do not pour in too much at once.

The flavor is flat

It may need a little more salt or vinegar.

Taste again once the soup is cold because chilling can soften the flavors.

The soup feels oily

Add the olive oil slowly while blending rather than pouring it in all at once.

✨ Tips for Better Ajoblanco

• Use blanched almonds: they give you a smoother, paler soup.
• Blend thoroughly: texture matters as much as flavor here.
• Add olive oil slowly: this improves the emulsion.
• Chill before adjusting: taste again once cold.
• Use sherry vinegar: it gives the soup a particularly Spanish character.
• Serve very cold: ajoblanco is best straight from the refrigerator.

🥣 Ajoblanco vs Gazpacho

Both are cold Spanish soups, but they are very different.

Ajoblanco is based on almonds, bread and garlic.

Gazpacho is mainly based on tomato and fresh vegetables.

Ajoblanco is creamier and nuttier, while gazpacho is lighter, brighter and more vegetable-forward.

If you enjoy cold Spanish soups, try our Spanish Gazpacho Recipe too.

🍽️ What to Serve with Ajoblanco

It works well as:

• A light starter
• A summer lunch
• Part of a vegetarian tapas meal
• A chilled first course before rice or vegetables

You can serve it with grapes, chopped almonds, a drizzle of olive oil or a few pieces of crusty bread.

🧊 Storage

Keep ajoblanco in an airtight container in the refrigerator for up to 2 days.

Stir or blend briefly before serving because the mixture may separate slightly as it rests.

Do not freeze it if you want to keep the smoothest texture.

🥄 Nutritional Information

Nutritional values are approximate and depend mainly on the amount of olive oil and bread used.

❓ FAQ About Ajoblanco

What is ajoblanco made from?

It is made mainly with almonds, bread, garlic, olive oil, vinegar and cold water.

Does ajoblanco contain dairy?

No.

Its creamy texture comes from almonds and bread.

Is ajoblanco served hot or cold?

Cold.

It is especially popular during warm weather.

Can I make ajoblanco without bread?

You can, but the traditional texture will change.

Bread helps give the soup body and smoothness.

Can I use almond flour?

Whole blanched almonds give the best texture and flavor, but finely ground almonds can work in a pinch.

Can I make ajoblanco the day before?

Yes.

It can actually taste better after a few hours in the refrigerator.

Is ajoblanco the same as garlic soup?

No.

Despite the name, ajoblanco is a cold almond-and-bread soup, very different from hot Spanish garlic soup.

🥣 A Refreshing Spanish Vegetarian Classic

Ajoblanco is one of those recipes that shows how simple ingredients can create something surprisingly elegant.

Almonds, bread, garlic, olive oil and vinegar are enough to produce a creamy cold soup that feels light, fresh and very Mediterranean.

Serve it well chilled with grapes and a drizzle of olive oil for a traditional Andalusian dish that is perfect for warm days.