Ajo blanco – Garlic cream soup

by smth good on January 5, 2011

in soups,veggie

Ajo blanco (white garlic, in Spanish) is a cold cream soup with almond milk, garlic, bread and olive oil. It’s one of the most special recipes in the Iberian Peninsula, older than gazpacho with such a fresh and unique flavor. Served chilled with white grapes sliced in halves, this creamy soup is a marvelous surprise if you have some guests over.

Utensils: a blender, a strainer

Serves 4, prep. time 30 min (2 hours storage before serving)


  • 250 grams raw almonds
  • 180 grams bread  crumb
  • 3 cloves of garlic
  • 125 ml extra-virgin olive oil
  • 125 ml red wine vinegar
  • 20 white grapes (without seeds, if possible) – for serving
  • 2 tsp salt
  • pepper

Blanch the almonds in boiling water for about 8-10 minutes. Discard the water. Put the almonds in very cold water for 5 minutes. Strain the almonds and remove their skin.

Soak the break crumb in water for 5 minutes. Peel the garlic cloves.

Put the almonds in the blender. Add the garlic and the soaked bread crumb, easily strained. Turn on the blender. During the blending, add the olive oil gradually. Add the vinegar and the salt while the blender is mixing. Add 500 ml very cold water, also gradually. You’ll get a smooth, milky cream soup. Turn off the blender. Pour the soup into a air-tight container and let is rest in the fridge for 2 hours (if time allows, you could let it up to 4 hours) before serving.

Serve ajo blanco cold, with white grapes sliced in halves.

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{ 4 comments… read them below or add one }

Jessica January 11, 2011 at 5:58 pm

I’ve never had this dish before! I love almond milk and I love garlic, so I will definitely have to try this soup! And it’s so beautifully presented that I’m having a hard time looking away from the soup.


smth good January 12, 2011 at 9:06 am

Jessica, it is indeed a great soup. I love cold soups, especially in the summer and I am a gazpacho fan. This one is also called white gazpacho and it’s worth trying.


Sasha @ Global Table Adventure February 7, 2011 at 1:58 am

I saw your photo on serious eats… and I couldn’t figure out what the green blobs were… intrigued, I made my way here and am relieved to find they were grapes! :) Looks great!


something_good February 7, 2011 at 9:21 pm

Sasha, yes, they look kind of weird floating on the soup but they taste great in this combination. Thanks for stopping by.


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