Ajo blanco, cold soup with almonds and garlic

Ajo blanco, cold soup with almonds and garlic

I’m not a big fan of soups. On the other hand, in the summer, I love to prepare cold soups. It’s always nice to taste a gazpacho very cool when the sun is strong.

Ajo blanco is another Spanish cold soup. It means white garlic. In fact, the amount of garlic is all that’s reasonable. It is actually a soup of almonds and bread. This soup is really surprising in its finesse. I am completely a fan of it!

To accompany it, I like to prepare small toasts, pan con tomato style. These are grilled toast then garlic and covered with a small crushed tomato.
It only remains to take advantage of the last heat to have fun and feast on ajo blanco!

Ajo blanco:

100g whole almonds
100 g crustless bread
2 cloves garlic
1 tbsp sherry vinegar
5 tbsp fruity olive oil
flower of salt
flaked almonds

If your almonds are not peeled, ie still with the skin, heat a small pan of water.
When it boils, add the almonds and simmer for 1 minute.
Drain and rinse with cold water.
It is then enough to lightly pinch the almond so that the skin leaves. It’s very fast!

Soak the breadcrumbs in 200ml of water.

Mix very finely the blanched almonds, the bread and its water, the garlic, the vinegar and the oil. I use my Thermomix at speed 10 for this.
Add more water until you get the right consistency.
Salt.

Book cool.

Serve chilled with lightly toasted slivered almonds.

For the toast, toast the slices of bread then rub each slice with the garlic. Peel the tomatoes and remove the seeds. Cut into tiny cubes. Scatter the tomatoes over the slices of bread.
Drizzle with oil.

To finish: the amount of garlic in the ajo blanco is a bit of a matter of taste. If you are worried, decrease slightly. on the contrary, if you love it, do not hesitate to choose 2 beautiful pods!


This soup will be perfect as an appetizer for 6 to 8 people.


On 02/08/2022: this soup remains a classic here. when it’s hot, it’s really very pleasant. This time I served it like in Spain, with raisins and almonds.

Leave a Comment