Traditional Ajo Blanco
This is a dish of necessity and timing, coming from the heat of Andalusia. It demands high-quality ingredients because there is nowhere for subpar oil or stale nuts to hide.
The texture is determined by your patience.
Soak the bread and almonds thoroughly before starting to ensure the blender can break them down into a cream rather than a paste. Use the best extra virgin olive oil you have on hand.
- high-speed blender
- large mixing bowl
- fine-mesh sieve
What goes in.
- 150graw Marcona almonds, peeled
- 100gday-old crustless white bread
- 2 clovesfresh garlic, germ removed
- 150mlextra virgin olive oil
- 2 tbspsherry vinegar
- 500mlice-cold water
- to tastesea salt
- for garnishgreen seedless grapes, halved
Slow-stream the oil
Once your base is blended smooth, keep the blender running and drizzle the olive oil in a very thin, steady stream. This mimics a mayonnaise base, pulling the soup into a stable, velvety emulsion.
The method.
Soak the components
Place the almonds and the torn bread in a bowl. Cover with 200ml of water and let them sit for at least four hours until completely soft.
Blend the base
Transfer the soaked almonds, bread, and their soaking liquid to the blender. Add the garlic and vinegar. Blend on high speed for two minutes until no grit remains.
Emulsify
With the motor running, slowly pour in the olive oil. The color will shift from white to a pale, ivory cream.
Refine and chill
Add the remaining cold water until you reach your preferred consistency. Taste, add salt, and strain the mixture through a fine-mesh sieve. Refrigerate for at least two hours before serving.
Other turns to take.
Textural
Keep a handful of toasted almond slivers to scatter on top right before serving to add crunch.
When it doesn't go to plan.
Always remove the center green germ from the garlic cloves to keep the heat of the garlic mild and sweet.
If the soup feels too heavy, add an extra splash of water, but do so only after the initial emulsion is set.
Serve in small bowls; this soup is nutrient-dense and satisfies quickly.
The ones that keep coming up.
Can I use store-bought almond flour?
It is possible, but the texture will never be as silky as using whole almonds soaked overnight.
What if my soup separates?
The bread is the stabilizer. If it separates, add a small piece of fresh white bread and blend again on high to restart the emulsion.
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