Spain Ajo Blanco (White Garlic Soup)
Ajo blanco, meaning “white garlic,” is a Spanish gazpacho that is widely celebrated at festivals throughout the country. This simple, cold soup is characterized by the taste of fresh garlic and almonds. Ajo blanco was historically popular with Andalusian agricultural workers who used it to provide energy and cool refreshment, but it has since become popular in many Spanish restaurants.
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1¼ cup (190 g) breadcrumbs
- 6 cups (1.5 L) water
- 2 cups (290 g) almonds, blanched
- 2 cloves garlic
- 1 cup (235 ml) olive oil
- 1 Tbsp (15 ml) white vinegar
Directions
- Soak breadcrumbs in about 1 cup (240 ml) water.
- In a blender, pulse almonds and garlic to combine.
- Add breadcrumbs and soaking water, blending until smooth.
- Slowly pour in olive oil, mixing throughout.
- Add white vinegar and as much water as necessary to achieve the desired consistency.
- Refrigerate for at least 1 hour and serve cold with a baked potato or fresh grapes and melon.
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