Spanish cuisine · Soups & Stews

Ajoblanco

Cold almond and garlic soup from Málaga – served with grapes, wonderfully refreshing.

Ingredients · for 4 servings

• 200 g blanched almonds
• 100 g day-old white bread
• 1 garlic clove
• 100 ml olive oil
• 3 tbsp sherry vinegar
• 500 ml ice-cold water
• Salt
• White grapes

Instructions

1. Soak the white bread in water and squeeze lightly.
2. Blend the almonds with the garlic and a little cold water very finely into a smooth paste.
3. Add the bread and keep blending; pour in the olive oil in a thin stream until the soup is creamy.
4. Season with sherry vinegar and salt and thin with the ice-cold water to the desired consistency.
5. Chill well for at least 2 hrs.
6. Serve ice-cold with halved white grapes and a thread of olive oil.