Ajo Blanco (Spanish Chilled Almond Soup)
Nov 13, 2026
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Ajo blanco is a traditional Spanish cold soup made with blanched almonds, garlic, bread, olive oil and sherry vinegar. It’s refreshing, incredibly simple to make and a lovely example of how a handful of humble ingredients can create something so delicious.
Why you’ll love Ajo Blanco!
If there’s one thing Spanish cooking has taught me, it’s that some of the most delicious dishes come from the simplest ingredients. Ajo blanco is a perfect example of this. Often referred to as white gazpacho, this beautifully creamy soup comes from Andalusia in southern Spain and is traditionally served chilled with grapes or melon.
What I particularly love about this recipe is that it gives stale bread a second life. Rather than throwing away a loaf that’s past its best, you can turn it into something absolutely delicious. It’s something I also do with my sopa de ajo, another traditional Spanish soup that makes wonderful use of stale bread, or my crumbed chicken, where leftover bread can be turned into homemade breadcrumbs.
If you’re enjoying exploring Spanish food with me, you might also love my Spanish tortilla, gambas al ajillo or Spanish potato salad.
Ingredients for Ajo blanco
- Blanched almonds: The star of the dish. They give the soup its signature creamy texture and delicate nutty flavour. Make sure you’re using almonds without their skins.
- Garlic: It wouldn’t be called ajo blanco without garlic! Raw garlic gives the soup its distinctive flavour. Just make sure you remove the green gem from the middle of the clove.
- Stale white bread: Helps thicken the soup and gives it a beautifully smooth consistency. Remove the crusts before using.
- Extra virgin olive oil: Adds richness, flavour and a silky finish. Use a good quality olive oil here.
- Sherry vinegar: Brings acidity and balances the richness of the almonds and olive oil.
- Cold water: Helps blend everything into a smooth, pourable soup.
- Salt: To bring all those lovely flavours together.
- Green grapes: Traditionally served on top for a little sweetness and freshness. You can also use rockmelon or honeydew melon.
How To Make Ajo Blanco
Step 1: Prepare the almonds and bread: Soak the bread in water to soften it. This will help create a beautifully smooth soup.
Step 2: Blend the soup: Add the almonds, garlic, sherry vinegar to a high powered blender, along with the bread and water. Blend until smooth, then slowly drizzle in the olive oil while blending on low until silky and emulsified. Season with salt.
Step 3: Chill and serve: Transfer the soup to the fridge until thoroughly chilled. Pour into bowls and finish with halved green grapes and an extra drizzle of olive oil.
My Tips
- Use blanched almonds. Almond skins can affect both the colour and texture of the soup. You want that lovely pale, creamy finish.
- Don’t skip the chilling time. Ajo blanco is best served really cold. I find the flavours become even better after a few hours in the fridge.
- Add the olive oil slowly. This helps emulsify the soup and gives it that beautifully silky consistency.
- Adjust the consistency. If the soup is too thick, simply blend in a little more cold water until you reach your desired consistency.
- Be mindful of the garlic. Raw garlic can be quite strong, especially after the soup has rested. Start with a little and add more if needed and just make sure you remove the garlic gem (the green stem in the centre of the clove).
- Use good olive oil. With so few ingredients, the quality of your olive oil really makes a difference.
FAQs
Absolutely! In fact, I recommend it. Making the soup several hours ahead allows the flavours to develop. Just give it a good stir before serving.
Yes, although the texture will be slightly different. Bread helps thicken the soup and gives it body. You can increase the almonds slightly if leaving it out.
Traditionally, ajo blanco is served with green grapes or melon. The sweetness of the fruit is a beautiful contrast to the garlic and vinegar. Some variations are also served with seafood.
Ajo blanco is traditionally served cold, making it particularly popular during the warmer months in Spain.
More Spanish Recipes!
If you make Ajo Blanco (Spanish Chilled Almond Soup) please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Ajo Blanco (Spanish Chilled Almond Soup)
Ingredients
- 120 g blanched almonds
- 2 cups stale white bread, crusts removed and cut into large pieces
- 2 cups water
- 1/4 cup olive oil, plus extra to serve
- 2 tsp sherry vinegar
- 1 garlic clove, germ removed
- salt
- green grapes, halved, to serve
Instructions
- Soak the bread. Place the stale bread into a high powered blender and pour over the water. Leave to soak for 10 minutes or until the bread has softened.
- Blend the soup. Add the blanched almonds, garlic and sherry vinegar to the blender. Blend on high until smooth and creamy. With the blender running on low, slowly drizzle in the olive oil until fully incorporated. Season with salt to taste.
- Chill and serve. Transfer the soup to an airtight container and refrigerate for at least 2 hours or until thoroughly chilled. Divide between four small bowls and finish with halved green grapes and an extra drizzle of olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
