Ajoblanco (Chilled Almond and Garlic Soup)

A cold, creamy soup of blanched almonds, garlic and olive oil, topped with green grapes.

TIME BREAKDOWN
Prep: 2h 10m
Total: 2 hours 10 minutes
Vegetarian
✅
Nuts
✅
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 150g blanched almonds
  • 100g stale white bread, crusts removed
  • 1 clove garlic, peeled
  • 100ml extra virgin olive oil, plus extra to serve
  • 2 tbsp sherry vinegar
  • 1 tsp salt
  • 600ml cold water
  • 100g green seedless grapes, halved

Method

  1. Soak the almonds in cold water for 1 hour and drain. Soak the bread in a little cold water for 5 minutes, then squeeze out the excess.

  2. Blend the almonds, bread, garlic and half the water until completely smooth. With the motor running, slowly add the oil until emulsified.

  3. Add the vinegar, salt and the remaining water and blend again. Pass through a fine sieve for a very smooth soup and adjust the seasoning.

  4. Chill for at least 2 hours. Serve in cold bowls topped with the grapes and a drizzle of olive oil.