Ajo Blanco
A summer starter to beat the heat: chilled almond soup with a zing.
Simple yet sophisticated, Ajo Blanco is a flavorful cold summer soup. From the region of Andalusia in Spain, it’s often referred to as “white gazpacho.” For the more traditional cooks, it includes a blend of almonds, bread, and garlic, with a touch of vinegar—usually Jerez—for a hint of tanginess. Unlike its more famous red counterpart, Gazpacho, Ajo Blanco presents a creamy white appearance—hence its name ‘blanco’. The garlicky nutty, garlicky flavor profile comes from the ‘ajo’.
Like so many dishes of Mediterranean cuisine, this was once a humble peasant dish, made with easily accessible ingredients like stale bread, and abundant Mediterranean almonds, to be served as a cooling comfort during the hot Andalusian summers.
As any good recipe should, this one has evolved as it spread around the world, incorporating various local ingredients and becoming more intricate. In France, for example, I had the chance to enjoy a phenomenal spoonful during a tasting menu: the most velvety Ajo Blanco made with a blend of almonds and peanuts (peanut is everywhere in Paris these days!), accompanied by a chunk of cold, impeccably poached lobster tail generously drizzled with leek oil. I'll never forget such sophistication.
While traditionally garnished with green grapes and drizzled with high-quality extra virgin olive oil—just as I did here—adding a sweet and fruity contrast to the savory base, in Brazil, I once was served this soup with a drizzle of passionfruit juice and plenty of its seeds. All delightfully unusual and, once again, unforgettable.
My version intends to make good use of the bounty of California, incorporating cucumber, which enhances not only the soup's cooling qualities but also its lighter texture, and celery, which pairs excellently with cucumber. Instead of vinegar, I use a green apple, providing the perfect amount of tartness, sweetness, and a unique note—I believe—of je ne sais quoi.
This recipe, in fact, that highlights the bounty of the Golden State, originated in Spain to honor ingredients from Mediterranean lands. I like to think that in both scenarios either in Spain or California, they're a celebration of ingredients that thrive in these fertile lands.
California almonds, especially, lend incomparable flavor to this soup due to their superior quality. Many varieties of almonds are grown here using sustainable production practices and make a significant contribution to both the local economy and global agriculture, accounting for over 80% of the world's almond supply.
Cucumbers, celery, garlic, and grapes, are among the other California-grown ingredients that make a difference, each contributing to the quality of this dish and vital to the standards of the real, honest cooking practices I believe in.
And speaking of cooking practices, what I love most about cold soups is their versatility (and deliciousness, of course!). This particular one allows me to make many adaptations. I use water as the base, but almond milk would make an even better substitute—enhancing the almond flavor. While almonds are traditional (and a favorite), a mix of almonds and other nuts would add interesting complexity. Additionally, it can be served with other fruits (I can think of ripe, juicy cantaloupe), and it could also be used as a dip for veggies.
It's vegan, and you can make it gluten-free if necessary by being careful with your bread choice.
Ideally, the soup is made two hours ahead and then left in the fridge to chill, which makes it a great make-ahead dish. I've made it overnight, and it tastes as delicious the next day. If you opt to make it ahead, be sure to store it in an airtight container to maintain its freshness and flavor. Before serving, give it a good stir and taste to adjust the seasoning if needed—temperature changes might make this necessary. Ajo Blanco can be kept in the refrigerator for up to 3 days.
Here it is, the perfect antidote to those sweltering days we've been living - a cool, creamy California Ajo Blanco to soothe our souls. And we don't even need to be in Andalusia.
Thank you, California Grown for sponsoring this recipe.
“When you choose California Grown, you notice something different right away. Maybe it’s the sustainable practices that put quality on another level. Maybe it’s the diversity of products that brings you an array of fresh food, wine and flowers every season. Or maybe it’s the feeling you get when you experience something so downright good, no real words can describe it, other than a satisfied: “Ahhhhh.”
That’s the difference of choosing California Grown—it’s the Sound of Good.”
California Ajo Blanco
Servings: 4 as an appetizer or 2 as a light main course
This creamy cold soup from Andalusia, Spain, often known as "white gazpacho," charms with its nutty, garlicky flavors, achieved by blending almonds, bread, garlic, and a touch of vinegar for a subtle acidity. My California-inspired version adds cucumber for enhanced cooling qualities and a lighter texture, complemented by celery. Instead of vinegar, I use a green apple to introduce an ideal balance of tartness and sweetness with a unique twist. The base is water, but almond milk can be used to intensify the almond flavor. It's delicious simply when served with a generous drizzle of olive oil, fresh grapes, or slices of cantaloupe. It can also be thickened for use as a vegetable dip. Its velvety consistency and refreshing flavors make it a standout addition to any summer menu.
1 cup blanched almonds (~ 140 g)
1 large Persian cucumber, peeled and chopped (~150 g)
2 celery stalks, chopped (~120 g)
½ green apple, preferably Granny Smith, cored and chopped (~80 g)
2 slices of bread, crusts removed (~60 g)
1 cup water (240 g) or ½ cup water (120 g), depending on desired thickness
Substitute with almond milk in equal weight1 large garlic clove or more, depending on your taste
1 teaspoon kosher salt + more to adjust
To serve
Green grapes
Extra virgin olive oil
Combine the almonds, cucumber, celery, apple, garlic, salt, bread, and water or almond milk in a blender and blend until smooth.
Taste and adjust if necessary.
Adjust thickness by adding more water or almond milk if needed and blend again.
Refrigerate the soup for at least 2 hours, until chilled.
Pour the chilled soup into the serving containers of choice (be creative!)
Garnish with green grapes and a drizzle of extra virgin olive oil.
If you need help to blanch the almonds
Bring a small pot of water to a rolling boil.
Carefully add the 1 cup of raw almonds to the boiling water and let them boil for about 1 minute. Do not overcook, as this can make the almonds soggy.
Drain the almonds in a colander and immediately rinse them under cold running water to cool them down and stop the cooking process.
Once the almonds are cool enough to handle (but don't wait too long), gently squeeze each almond between your fingers. The skin should slip off easily. Then discard the skins, and your almonds will be ready to use.
I have never heard of this before, and cannot wait to try! The photos are gorgeous, and now I'm going to be on the hunt for fresh almonds!
I adore ajo blanco, and I'm adding this recipe to my menu plan for the week.