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Ajo Blanco

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

Ajo blanco is a beautifully creamy, chilled almond soup that serves as the white, garlic-led cousin to the more famous tomato-based gazpacho. Originating from Andalusia, this vegetarian dish relies on the clever emulsion of blanched almonds, bread, and extra-virgin olive oil to create a silky texture that is incredibly refreshing on a warm day. The addition of green apple and grapes provides a delicate sweetness to balance the punchy garlic.

This simple, no-cook starter is a fantastic make-ahead option for summer lunch parties or a light evening meal. Perfectly balanced with a sharp splash of red wine vinegar and finished with toasted almond flakes for crunch, it is best served in chilled bowls. For the best flavour, ensure you use a high-quality olive oil and allow the soup to chill thoroughly before serving.

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Ingredients for Ajo Blanco

  • 1 green apple (such as Granny Smith), peeled, cored, chopped

  • 1 large garlic clove, chopped

  • 725ml crustless 1" cubes day-old white country bread

  • 150g seedless green grapes, halved

  • 120ml whole blanched almonds

  • 120ml whole milk

  • Kosher salt

  • 180ml extra-virgin olive oil plus more

  • 3 tablespoons red wine vinegar plus more

  • Freshly ground black pepper

  • 70g sliced almonds

How to make Ajo Blanco

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Combine apple, garlic, bread, grapes, blanched almonds, milk, and 475ml water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 180ml oil and 45ml vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.

Preheat oven to 177°C. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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