Ingredients
- 150 g stale bread (about 5 oz, 3 cups cubed)
- 500 ml cold water (about 2 cups), adjust for texture
- 100 g blanched raw almonds (about 3.5 oz, ¾ cup)
- 1 garlic clove, peeled and germ removed
- 1 tablespoon white wine vinegar
- Salt, to taste
- 75 ml BRISCA extra virgin olive oil (about 5 tbsp), plus extra for drizzling
- Green grapes, halved (optional, for garnish)
Ajoblanco, often called white gazpacho, is a traditional cold almond soup from Andalusia, Spain. Creamy and refreshing, it’s made with bread, almonds, garlic, and BRISCA extra virgin olive oil. Perfect for summer meals or as an elegant appetizer.
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Soak the bread
Cut the stale bread into cubes and place it in a bowl with the cold water. Let it soak until softened. Adjust water amount depending on whether you prefer a thicker or thinner soup. -
Blend the base
In a blender, combine the soaked bread with its water, blanched almonds, garlic, and vinegar. Season with salt. -
Emulsify with olive oil
With the blender running, slowly drizzle in the BRISCA extra virgin olive oil. Continue blending until the mixture is smooth, creamy, and silky. -
Chill the soup
Transfer the ajoblanco to a covered bowl or pitcher. Refrigerate for at least 2 hours to let the flavors develop and to serve thoroughly chilled. -
Serve & garnish
Stir well before serving. Pour into bowls, drizzle with extra BRISCA olive oil, and garnish with halved green grapes if using.
Tips for the Perfect Ajoblanco
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Choose the right bread: Rustic country bread or sourdough works best.
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Quality olive oil matters: Use BRISCA extra virgin olive oil for a smooth, peppery finish.
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Make ahead: Ajoblanco can be refrigerated for up to 2 days; flavors intensify with time.
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Garnish options: Grapes are traditional, but thin slices of cucumber, melon, or even apple can add a fresh twist.