Ajo blanco is a chilled Spanish almond-and-garlic soup from Andalusia, often served in a bowl but thick enough to use as a sauce. Blending blanched almonds with bread, olive oil, vinegar, and cold water makes it creamy without dairy; a little sweetness from grapes is a classic finishing touch.
Ingredients
- 1 cup (140 g) blanched, skinless almonds
- 2 ounces (55 g) day-old white bread, crusts removed, torn into pieces
- 1 small garlic clove, about 3 g, peeled and roughly chopped
- 2 tablespoons (30 ml) sherry vinegar
- ½ teaspoon (3 g) fine salt, plus more to taste
- ½ cup (120 ml) extra-virgin olive oil
- 1½ cups (360 ml) cold water, plus up to ½ cup (120 ml) more to adjust consistency
- 1 cup (150 g) seedless green grapes, halved, for serving
- 1 tablespoon (15 ml) cold water or additional olive oil, for finishing if desired
Instructions
- Put the almonds and bread in a medium bowl. Pour over enough cold water to cover, then leave to soak for 20 minutes. This softens the bread and helps the almonds blend smoothly. Drain well and discard the soaking water.
- Add the soaked almonds and bread to a blender with the garlic, sherry vinegar, salt, and 1½ cups (360 ml) cold water. Blend for 1 minute, pause to scrape down the sides, then blend for another 1–2 minutes until the mixture is as smooth as your blender can make it.
- With the blender running on low, pour in the olive oil in a thin, steady stream. Blend for about 30 seconds, until the sauce looks creamy and emulsified. Avoid adding all the oil at once, which can make the texture less cohesive.
- Taste and adjust the seasoning. Add more salt or vinegar a little at a time. If you want a thinner sauce, blend in cold water 1 tablespoon (15 ml) at a time; for a thicker dip, leave it as it is.
- For a particularly silky result, pour the mixture through a fine-mesh sieve, pressing gently with a spoon. This is optional: a powerful blender may make it smooth enough without straining.
- Cover and refrigerate for 2 hours, until thoroughly chilled. Stir before serving, since the mixture may settle slightly. Spoon into a bowl and garnish with halved grapes and, if liked, a small drizzle of olive oil.
Tips
- Use blanched almonds. They give the sauce its pale color and smooth texture. If you have whole almonds with skins, blanch them in boiling water for about 1 minute, drain, cool, and slip off the skins before weighing.
- Choose bread with a mild flavor. Stale white country bread or a plain baguette works well. Fresh bread can be used, but reduce the soaking time to about 10 minutes; avoid strongly flavored sourdough, which can distract from the almonds.
- Keep the garlic restrained. One small clove provides savory depth without overpowering the almonds. If your garlic is large or especially pungent, start with half and add more after blending.
- Adjust after chilling. Cold temperatures mute salt and acidity, so taste the finished sauce just before serving. If it thickens in the refrigerator, whisk in cold water a spoonful at a time.
Serving Suggestions
Serve ajo blanco as a cold soup in small bowls, with grapes, diced apple, or melon on top. To use it as a sauce, spoon it alongside grilled vegetables, roasted beets, or simply cooked white fish, or serve it as a dip with raw vegetables and crusty bread. It also works as a cool base for a plate of tomatoes or cooked shrimp; keep any seafood chilled and serve it promptly.
For a more substantial starter, offer a small portion with toasted bread and a few grapes on the side. Its rich, nutty flavor and gentle vinegar tang pair well with sweet fruit and vegetables with a little char. If serving it as a dip, set out a clean serving spoon and avoid leaving the bowl at room temperature for more than 2 hours.
Variations
Use a different vinegar: Sherry vinegar is traditional in many versions and brings a rounded, slightly nutty acidity. White wine vinegar is a practical substitute, though the flavor will be sharper; begin with 1½ tablespoons (22 ml), then add more to taste.
Make it without bread: Omit the bread and begin with 1 cup (240 ml) cold water, adding more gradually to reach the texture you want. The result is less thick and less silky, but still has the characteristic almond, garlic, and olive-oil flavor.
Try a fruit garnish: Green grapes are a familiar accompaniment, while diced apple or ripe melon gives a similar sweet contrast. Use the fruit as a topping rather than blending it in, so the sauce keeps its pale color and balanced flavor.
Make a thicker dip: Start with 1 cup (240 ml) water instead of 1½ cups, then add more only if necessary. The sauce will be denser and better for dipping; remember that it firms up slightly as it chills.
Storage and Reheating
Refrigerate ajo blanco promptly in a covered container, within 2 hours of preparing it. It keeps for up to 3 days in the refrigerator; stir well before serving and thin with cold water if needed. Because this is a chilled sauce, do not reheat it. Freezing is possible for up to 1 month, but thawed sauce may separate or become grainy; thaw it overnight in the refrigerator and blend briefly to bring it back together. Do not leave it at room temperature for extended storage.
Frequently Asked Questions
Is ajo blanco the same as gazpacho?
Ajo blanco is another chilled Spanish soup, but it is based on almonds, bread, garlic, olive oil, vinegar, and water rather than the tomato-centered ingredients common in gazpacho. Some versions are served as a soup and others are made thicker to use as a sauce or dip.
Can I make ajo blanco without a high-powered blender?
Yes. Soak the almonds and bread as directed, then blend in small batches for longer, stopping to scrape down the sides. Straining through a fine-mesh sieve will remove some remaining almond grit and improve the texture.
Can I use almond flour instead of whole almonds?
Yes, use 1 cup (140 g) finely ground almond flour and skip the almond soaking step. Soak the bread separately for 10 minutes, drain it, then blend with the flour and other ingredients. The texture may be a little less fresh and rounded than with whole almonds.
Why did my sauce separate?
The oil may have been added too quickly or the mixture may not have been blended enough. Blend again briefly; if it still looks separated, add 1 tablespoon (15 ml) cold water while blending. Add any remaining oil slowly in a thin stream.
How do I fix ajo blanco that is too thick or too sharp?
For a thick sauce, blend in cold water 1 tablespoon (15 ml) at a time. If the vinegar tastes too strong, add a little more water or a small amount of olive oil and taste again. A modest pinch of salt can also help balance the flavors.
Is ajo blanco vegan and gluten-free?
The recipe is vegan when made with plant-based bread. It is not gluten-free as written because it contains bread; use gluten-free white bread in the same quantity, or omit the bread and adjust the water gradually for a thinner result.
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