Travel & Cuisine

Creamy, velvety, rich Ajoblanco.

The Spanish-to-English translation of ajoblanco would be “white garlic”,  but the main ingredient is actually almonds!

Similar to it’s more famous cousin, gazpacho, ajoblanco is a chilled, blended soup. Ajoblanco, however, came first, and is a product of the most popular ingredients available in medieval Spanish territories. Traditionally prepared with a mortar and pestle, ajoblanco’s main ingredients are bread, garlic, salt, vinegar, almonds, and olive oil. 

(Tomatoes, on the other hand, weren’t native to this land and weren’t introduced to the people living here until later on, when they were brought from South America.)

Chilled soups like ajoblanco are enjoyed in Andalusia as an antidote to fight the summer heat. Despite a simple ingredient list, this dish has a complex flavor profile, a dense texture from the starch of the bread, and a floral and nutty aroma from the almonds. 

Typically served as an appetizer or an accompaniment to a salad as a first course, ajoblanco is sure to delight guests at your next dinner party.


Ingredients (6 servings):

  • 1 clove of garlic
  • 225g (about ½ pound) of crustless bread (fresh or stale)
  • 150g (1 cup) Marcona almonds
  • 720ml (3 cups) cold water
  • 2 tsp of sherry wine vinegar
  • sea salt (to taste)
  • 3 tbsp extra-virgin olive oil, and a bit more for garnish when serving.


Garnish: Diced fruits such as seedless grapes, mango, green apples, or melon are typically found as garnish. For more savory options, crushed toasted almonds, thinly sliced fresh mint leaves, or grilled shrimp are some of my favorite toppings.


  • 1 blender or hand emulsifier
  • 1 knife
  • 1 cutting board
  • 1 bowl to soak the almonds
  • 1 bowl to soak the bread


Step 1. Prepping and soaking
  • Peel and chop the clove of garlic.
  • Tear up the bread and soak it bread in ½ cup of very cold water for about 10 minutes.
  • Soak the almonds in ½ cup of very cold water for about 20 minutes.
  • Reserve the rest of the cold water for later.
Step 2. Processing in the blender
  • To the blender, add:
    • The soaked almonds
    • The chopped garlic
    • The soaked bread
    • Sea salt
  • Blend for a couple of minutes or until you get a thick homogeneous texture. If you prefer a thinner soup, add more water to your liking. I suggest adding the water in batches of ¼ cup and processing between each addition to make sure you get the desired consistency.
  • Next, add the extra virgin olive oil in a steady stream while using the blender or the hand emulsifier–just like we did in the salmorejo recipe.
  • Refrigerate for at least 6 to 8 hours.
Step 3. Plating up
  • Ajoblanco just isn’t a fully finished dish until it’s studded with juicy, sweet, and tart bites of fruit. Traditionally it’s served with sliced grapes, but any of the garnishes listed above (in the ingredients section) will be delicious.
  • Drizzle with a bit of olive oil, too!
Ajo blanco or white gazpacho made of garlic and almonds

Chef’s tip:

After blending, you’ll want to put the soup in the fridge, allowing time for the flavors to marry together and cool down.

If you’re using a less powerful blender, you may want to pass the soup through a fine-mesh strainer afterward, just to get out any gritty bits. If you’re using a high-powered blender, this step of straining may be unnecessary–use your best judgement!