Ajoblanco (Cold Spanish Almond Soup) Recipe

Why You’ll Love This Recipe

Ajoblanco is a unique and healthy summer soup that offers a wonderful balance of flavors. The creaminess of the almonds pairs perfectly with the tartness of vinegar and the subtle sweetness of grapes, creating a refreshing and satisfying dish. It’s quick to make, requires only a few ingredients, and can be prepared ahead of time for an effortless, chilled treat. Whether you’re looking for something light and cooling on a hot day or a distinctive dish to impress guests, Ajoblanco is an excellent choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 pound blanched almonds
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons of your choice of vinegar
  • 3 tablespoons ice-cold water, or as needed
  • 1 clove garlic, chopped
  • Salt to taste
  • ¼ cup peeled green grapes

Directions

  1. Combine the almonds, olive oil, vinegar, ice-cold water, garlic, and salt in a blender.
  2. Blend the mixture until smooth. Gradually add more cold water while blending to reach your desired consistency. The soup should be thick but still pourable.
  3. Chill the soup for at least 15 minutes in the refrigerator.
  4. Serve the soup chilled, garnished with the peeled green grapes.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Additional Time: 15 minutes (chilling)
  • Total Time: 25 minutes

Variations

  • Use other nuts: If you don’t have blanched almonds, you can try using other nuts like cashews or hazelnuts for a different twist.
  • Add herbs: For a fresh flavor boost, you can blend in some fresh herbs like parsley or mint.
  • Grape substitute: If you can’t find green grapes, you can use other fruits like sliced apples or pears for a similar refreshing sweetness.

Storage/Reheating

  • Storage: This soup stores well in the refrigerator for up to 2 days. Make sure to cover it tightly to preserve its freshness.
  • Reheating: Ajoblanco is served chilled, so it should not be reheated. If the soup becomes too thick after chilling, you can thin it with a little more cold water before serving.

FAQs

1. Can I make Ajoblanco ahead of time?

Yes, Ajoblanco can be made ahead of time and stored in the refrigerator for up to 2 days.

2. Can I use raw almonds instead of blanched almonds?

It’s best to use blanched almonds for a smoother texture, but raw almonds can also be used if you don’t mind a slightly different texture.

3. Is this recipe vegan?

Yes, Ajoblanco is naturally vegan as it contains no animal products.

4. Can I adjust the consistency of the soup?

Yes, you can adjust the soup’s consistency by adding more or less cold water until it reaches your desired thickness.

5. Can I add other fruits to the soup?

While green grapes are traditional, you can experiment with other fruits like melon or berries for a different flavor profile.

6. Can I make Ajoblanco without vinegar?

Vinegar is key to balancing the flavors of Ajoblanco, but you could experiment with lemon juice or another mild vinegar as a substitute.

7. Can I use a food processor instead of a blender?

Yes, a food processor will work, but a blender tends to create a smoother texture.

8. How do I serve Ajoblanco?

Ajoblanco is traditionally served chilled and garnished with fresh fruit like grapes, but you can also add a drizzle of olive oil or sprinkle of herbs for extra flavor.

9. Can I freeze Ajoblanco?

It’s not recommended to freeze Ajoblanco because the texture may change once thawed.

10. Can I add other spices to enhance the flavor?

If you like, you can add a pinch of cumin or paprika for a little extra depth of flavor.

Conclusion

Ajoblanco is a wonderfully refreshing and light summer soup that’s perfect for warm weather. It’s quick to prepare, uses minimal ingredients, and offers a great balance of creamy, tangy, and sweet flavors. Whether you’re new to Spanish cuisine or a fan of traditional Andalusian dishes, Ajoblanco is sure to become a favorite.


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Ajoblanco (Cold Spanish Almond Soup) Recipe

Ajoblanco (Cold Spanish Almond Soup) Recipe

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Blending
  • Cuisine: Spanish
  • Diet: Vegan

Description

Ajoblanco is a chilled Spanish almond soup made with blanched almonds, garlic, olive oil, vinegar, and green grapes. It’s a refreshing, healthy dish perfect for hot summer days, offering a balance of creamy, tangy, and sweet flavors.


Ingredients

1 pound blanched almonds

6 tablespoons extra-virgin olive oil

3 tablespoons of your choice of vinegar

3 tablespoons ice-cold water, or as needed

1 clove garlic, chopped

Salt to taste

¼ cup peeled green grapes


Instructions

  1. Combine the almonds, olive oil, vinegar, ice-cold water, garlic, and salt in a blender.
  2. Blend the mixture until smooth. Gradually add more cold water while blending to reach your desired consistency. The soup should be thick but still pourable.
  3. Chill the soup for at least 15 minutes in the refrigerator.
  4. Serve the soup chilled, garnished with the peeled green grapes.

Notes

For a twist, you can use cashews or hazelnuts instead of almonds.

Adding fresh herbs like parsley or mint will give the soup an extra flavor boost.

If green grapes are not available, try substituting with apples or pears for a similar refreshing taste.


Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 7g
  • Sodium: 5mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg
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