A classic Andalusian chilled soup (studený krém z mandlí a česneku) originating from the region between Málaga, Granada, and Almería. Blanched almonds, garlic, and soaked bread are emulsified with extra-virgin olive oil, sherry vinegar, and cold water into a silky soup or thick cream, then chilled and topped with sweet halved white grapes and toasted almonds.
Allow 30 minutes to soak the bread and 1–2 hours to chill the soup before serving.
Original recipe on Jamon.cz (adapted without jamón).
Equipment
- High-powered blender or food processor
- Medium bowl (for soaking the bread)
- Measuring cups and spoons
Ingredients
- Blanched (peeled) almonds — 200 g (about 1 1/3 cups), plus extra toasted chopped almonds for garnish if desired
- Garlic — 2 cloves, peeled
- White bread, preferably day-old/stale — 1 slice (about 45 g)
- Wine vinegar or sherry vinegar — 2 tbsp (30 ml)
- Extra-virgin olive oil — 150 ml (0.15 l; about 2/3 cup)
- Cold water — as needed for soaking and thinning (about 400–500 ml)
- Salt — to taste
- White grapes, halved — for garnish (about 100 g)
Method
- Soak the bread: Place the slice of bread in a bowl of cold water and let it soak for 30 minutes. Pour off the excess water, leaving the bread thoroughly soaked.
- Blend the base: Add the soaked bread, blanched almonds, and peeled garlic cloves to a blender. Blend until as smooth and fine as possible.
- Emulsify: With the blender running, slowly drizzle in the extra-virgin olive oil and vinegar in small additions so they emulsify smoothly with the almond-garlic paste.
- Adjust the consistency: Season with salt and gradually blend in cold water, a little at a time, until you reach your preferred texture—either pourable like gazpacho or thicker like a velvety cream.
- Chill and serve: Refrigerate for at least 1–2 hours until thoroughly chilled. Serve cold, garnished with halved white grapes and, if desired, finely chopped toasted almonds.
Nutrition
| Nutrient | Per serving (1/2 of recipe) | Whole recipe (2 servings) |
|---|---|---|
| Calories | 1,282 kcal | 2,564 kcal |
| Protein | 23.5 g | 47 g |
| Carbohydrates | 41.5 g | 83 g |
| Fiber | 12 g | 24 g |
| Fat | 118.5 g | 237 g |
Vegan nutritionist comment
Almonds and extra-virgin olive oil make ajoblanco exceptionally rich in heart-healthy monounsaturated fats, vitamin E, magnesium, and plant protein. Because the traditional amounts (200 g almonds and 150 ml olive oil) are very energy-dense for 2 portions, this batch comfortably serves 4 as a starter (~640 kcal per bowl), or you can reduce the olive oil to 3–4 tablespoons (45–60 ml) for a lighter everyday meal.