Ajoblanco (chilled almond and garlic soup)
Ajoblanco is a classic chilled soup from southern Spain, made with raw almonds, bread, garlic, extra-virgin olive oil and sherry vinegar. Its pearly white colour and velvety texture come with healthy fats from the almonds and olive oil. It is filling and refreshing when served well chilled.
At a glance
- Servings4 servings
- DifficultyEasy
Allergens
- Gluten
- Tree nuts
Who this recipe is for
A chilled Andalusian soup made with almonds and olive oil. Nutritious and satisfying, it works well as a refreshing starter for light summer meals.
Ingredients
Quantities for 4 servings. Tick off what you already have.
Step by step
- Place the bread crumb in a small bowl and pour over some of the cold water so it soaks well.
- Put the peeled raw almonds, peeled garlic clove without its germ, drained bread crumb, extra-virgin olive oil, sherry vinegar and a pinch of salt in a blender.
- Blend on high for several minutes until completely smooth.
- Pour in the remaining cold water gradually while blending to emulsify the soup and adjust it to the desired thickness.
- Pass the ajoblanco through a fine sieve to ensure a silky texture without any graininess from the almonds.
- Refrigerate for at least two or three hours before serving.
- Serve very cold, optionally with halved white grapes, diced melon or small pieces of cucumber.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
For people with coeliac disease or gluten intolerance
Replace the bread crumb with gluten-free bread or leave it out and slightly adjust the amount of water.
For a lighter version
Reduce the almonds to 70 g and add half a peeled cucumber to the blender; the soup stays smooth with fewer calories.
If raw garlic does not agree with you
Use only a third of a garlic clove or blanch it in boiling water for one minute before blending.
What it provides
Raw almonds provide heart-healthy monounsaturated and polyunsaturated fats, antioxidant vitamin E, magnesium and plant-based calcium. Although this soup is higher in calories than gazpacho because of the fat in nuts, it is very filling, so a moderate serving works well as a satisfying first course in a balanced meal.
The dietitian's tip
Use good-quality raw almonds that are neither roasted nor salted. For a silky texture without lumps, use a powerful blender and strain the mixture before chilling.
It fits into our weight-loss plan. Other chilled soups: Andalusian gazpacho and Bulgarian tarator.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
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