Ajo Blanco Recipe | 15 minutes

Spain has some of the best food in the world, so let’s take a look at cold soup classics which pairs well with dry white wine - Ajo Blanco!
  • Prep – 15mins
  • Serves – 4 People
  • Level – Easy
  • 500ml cold water
  • 120g blanched Almonds
  • 2 large cloves of Garlic
  • 3 slices of white bread with crusts removed
  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • 4 halved green grapes
  • Step 1

    Making Ajo Blanco is so easy. It is the perfect lunch on a hot summer day and pairs very well with dry white wine. Ajo Blanco is a very popular cold soup in Spain and is often referred to as ‘white gaspacho’. Follow this simple recipe below:

    1. Blend the almonds, water and garlic, until it has combined into a milky consistency. Then, add the bread and continue to blend until smooth.

  • Step 2

    2. Season with salt, vinegar and olive oil.

  • Step 3

    3. If the Ajo Blanco hasn’t achieved a thin enough consistency then you can strain the cold soup further

  • Step 4

    4. Garnish with a few more blanched almonds, half a grape and a drizzle of olive oil and the remaining bread.

  • Step 5

    5. You can keep the Ajo Blanco in the fridge in a sealed container for a couple of days. It should be served cold and will pair well with dry white wines from Spain including Sherry, Viura, Verdejo and Sauvignon Blanc.

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