Cold White Almond Soup (Ajo Blanco)
Ajo blanco is an old Andalusian cold soup from southern Spain, older than red gazpacho.
We present it with a base of almonds, garlic, and olive oil, garnished with grapes that balance its richness with a sweet, refreshing touch.
Soak the blanched almonds in warm water for half an hour, then drain them. Soaking softens the almonds so they grind smoother and give a silky soup.
Soak the crustless white bread in a little water until it softens, then gently squeeze it. It is ready when the bread becomes soft and saturated, for it gives the soup a cohesive texture.
Place the almonds, bread, and garlic in the blender and grind with a little cold water until a smooth paste forms. It is ready when the almond pieces disappear and the mixture becomes creamy.
Grind while adding the olive oil gradually, then the vinegar, so the mixture emulsifies and turns glossy. Adding it gradually prevents the oil from separating and gives a velvety texture.
Add the rest of the cold water gradually until you reach a pourable soup consistency, then pass it through a fine strainer for a smoother texture if desired. It is ready when the soup becomes white, smooth, and flowing.
Season with salt and chill the soup for two hours, then serve it cold garnished with halved grapes and a drizzle of olive oil. Chilling is essential because the dish is served cold in summer.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Cold White Almond Soup (Ajo Blanco), and how to fix them:
The almonds were not ground enough or not soaked. Soak the almonds longer and grind longer, then strain through a fine sieve.
Raw garlic is sharp. Reduce its amount or remove the green sprout from the center of the clove to soften the intensity.
The oil was added all at once. Blend again and add the oil slowly while the blender runs so it emulsifies.
Kept in a sealed container for up to two days. Stir it before serving as the ingredients may settle.
We do not recommend freezing because the emulsion separates and the soup loses its velvety texture.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Almonds | Soaked cashews | Similar amount | Cashews give a creamier texture and a sweeter taste. |
| White bread | Soaked gluten-free bread | Same amount | Makes the soup gluten-free. |
| Apple cider vinegar | Lemon juice | Similar amount | A refreshing acidity with a different flavor. |
| Grapes | Slices of green apple or melon | As for garnish | The sweet, refreshing contrast remains. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Blanched almonds | 100 g | 200 g | 400 g |
| Soaked bread | 40 g | 80 g | 160 g |
| Garlic | 3 g | 5 g | 10 g |
| Olive oil | 30 ml | 60 ml | 120 ml |
| Cold water | 300 ml | 600 ml | 1200 ml |
Almonds are a source of unsaturated fats and plant protein, and extra virgin olive oil adds healthy fats. This is general nutritional information.
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