Ajoblanco
Ingredients
- 4 ounces country-style white bread – crusts removed, torn
- 3 cups water – ice-cold
- 5 ounces blanched almonds – raw (~118 n/a almonds)
- 2 cloves garlic – smashed
- 1 tsp fine sea salt
- 1/2 cup extra-virgin olive oil
- 1 1/2 tbsp sherry vinegar
- seedless green grapes – halved (for serving)
Instructions
- 1.
Combine the bread with all the water in a bowl and soak until fully saturated, about 10 minutes.
- 2.
In a blender, combine the almonds, garlic, and salt; blend to a sandy paste, 30–60 seconds.
- 3.
Lift the soaked mixture from the bowl, squeezing out excess liquid back into the bowl, and add it to the blender; blend until smooth, 30–60 seconds.
- 4.
With the motor running, drizzle in the olive oil in a thin, steady stream to emulsify, 1–2 minutes, until creamy and glossy.
- 5.
Add the sherry vinegar and enough of the reserved soaking liquid to reach a pourable, soup-like consistency; blend until very smooth, 30–60 seconds.
- 6.
Taste and adjust seasoning; for a silkier texture, pass the soup through a fine-mesh sieve, pressing to extract as much liquid as possible.
- 7.
Cover and chill until thoroughly cold and the flavors have melded, 45–120 minutes.
- 8.
Stir, ladle into chilled bowls, and garnish with the green grapes; serve well chilled.
Ajoblanco is a chilled “white gazpacho” from southern Spain with a silky body, gentle garlic heat, and the nutty sweetness of ground almonds. Emulsified extra-virgin olive oil gives it a luxurious, creamy texture without dairy, while a splash of sherry vinegar brightens the finish. Juicy green grapes offer a sweet, refreshing contrast that makes each spoonful feel light and summery.
Rooted in Andalusia, especially Málaga and Granada, ajoblanco predates tomato-based gazpachos and reflects Moorish culinary influences through its use of almonds and bread. Traditionally served in the late summer and early autumn, it often accompanies the grape harvest and local festivals. Over time it has remained a beloved first course across the region, celebrated for its simplicity, balance, and cooling character in hot climates.