Ajo blanco, the most popular cold soup of the summer!

Tired of gazpacho and salmorejo during the summer? Looking for something new? Try ajo blanco! This cold soup has a super simple recipe… Don’t miss it!

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Ajo blanco, the most popular cold soup of the summer!

Ingredients

Preparation of the ingredients

Peel the almonds

Liquefy the ajo blanco

Result

Ajo blanco is a traditional dish from southern Spain. Although it’s usually associated with the gastronomy of Malaga, it also enjoys some popularity in other areas such as Almería, Granada, or Badajoz. But, to be honest, the first time I’ve tried it was in Cordoba and, since then, I’ve become a huge fan of this cold soup. Click here if you want to discover more traditional dishes of Cordoba.

Ajo blanco is a very popular dish in summer as it’s very refreshing and it can vary according to the taste of each person. Liquid or creamy… That’s your choice! Do you want to try this cold soup? Let’s start!

Ingredients for the ajo blanco

  • 2 large garlic cloves
  • 250 grams of almonds
  • Bread from the previous day (it nothing happens if it’s dry)
  • 500ml water
  • 35ml vinegar
  • 100ml olive oil
  • Salt
  • Green grapes or Spanish ham

Preparation of the ingredients

    • If you have dry bread, dip it into the water for a few minutes to soften it, then remove the crust. Otherwise, just remove the crust.
Ajo blanco, the most popular cold soup of the summer!, step 1
    • Peel and cut the garlic cloves. It doesn’t matter if it’s in big pieces.
Ajo blanco, the most popular cold soup of the summer!, step 2

Peel the almonds

    • Boil the almonds for about 45 seconds. I’ve helped myself with a strainer to simplify the task.
Ajo blanco, the most popular cold soup of the summer!, step 3
    • Let them rest for a few minutes over an absorbent paper. When they’re cold, you’ll notice that you can easily peel them with your fingers.
Ajo blanco, the most popular cold soup of the summer!, step 4
    • Then grind them to facilitate the next step.
Ajo blanco, the most popular cold soup of the summer!, step 5

Liquefy the ajo blanco

    • Pour the oil, the vinegar, the almonds, the garlic cloves, a little bread, and half of the water into a large bowl or a blender. Liquefy everything well until the ingredients have been properly mixed. Now you can modify the amount of bread or water depending on the texture you want to get. On one hand, if it’s too much liquid, then add some bread. If, on the other hand, it seems to be too creamy, then add more water.
Ajo blanco, the most popular cold soup of the summer!, step 6
    • Let it rest in the fridge for an hour as it cools.

Result

Ajo blanco, the most popular cold soup of the summer!, resultPeople often say that it’s impossible to find two identical ajo blanco… And it’s a great truth! As with all traditional recipes, you can vary the amount of ingredients depending on your tastes. In this case, I’ve prepared it very creamy. Besides, one of the most important things about this dish is that it has to be served very cold.

Also, you can accompany it with a myriad of ingredients. The most classic ones are Spanish ham or grapes, but you can also use croutons, egg, anchovies, or even melon.

And don’t forget the little stream of olive oil to give it the finishing touch! Enjoy it!

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