Ajo Blanco (White Gazpacho) is a delicious summery treat. It’s a Spanish cold soup made with bread, Marcona almonds, garlic, and sherry vinegar in just 10 minutes. Serve it as a soup or as an appetizer! Vegan.
Creamy and luscious, Ajo Blanco is a chilled white gazpacho that is quick and easy to whip up and makes good use of your sourdough bread! Nutty, with punchy garlic flavor and a lovely acidity from sherry vinegar, I could guzzle this! It’s a quick and easy appetizer, perfect for summer gatherings.
This popular cold soup originates from Andalusia, Spain; Ajo Blanco translates to “white garlic.” It’s made with bread, Marcona almonds, garlic, water, olive oil, salt, and sherry vinegar. It’s lusciously creamy and flavorful and typically topped with green grapes, though we’ve seen versions with fresh figs and grape tomatoes throughout Spain.
Why You’ll Love This
- Perfect for summer! A cooling soup to enjoy as an appetizer or main.
- Quick & easy! Ready in just 15 minutes with simple, wholesome ingredients.
- Vegan. A creamy, crowd-pleasing plant-based recipe.
- Rich with flavor. Garlicky, nutty, and perfectly acidic.
Ajo Blanco Ingredients
- French bread: Or sourdough bread, cubed and crusts removed. A great way to use up extra bread!
- Marcona almonds: Or blanched and peeled almonds. Incorporates a satisfying nutty flavor.
- Garlic cloves: For savory, aromatic depth.
- Sherry vinegar: Infuses a lovely acidity!
- Extra virgin olive oil: Helps create a creamy texture and balanced flavor. Add more as desired.
How to make Ajo Blanco
Step 1: Blend. Add bread cubes, cold water, almonds, garlic, vinegar, salt, and pepper to a blender. Blend until smooth.
Step 2: Add olive oil. While blending on medium-low, slowly stream in the olive oil (or add a little at a time). Blend the mixture until creamy, smooth, and emulsified.
Step 3: Taste and adjust for salt and vinegar.
Step 4: Chill.
Step 5: Garnish and serve. Pour into bowls, then garnish with green grapes (traditional), grape tomatoes, or figs. Drizzle with olive oil and sprinkle with black pepper.
How to SErve it!
Serve as a first course in soup bowls or as an appetizer in mini appetizer cups. Or simply serve it alongside a salad. You can also store it in a sealed jar in the fridge for midweek sipping! Serve with grapes, grape tomatoes, or figs and with a drizzle of olive oil and cracked pepper.
To make it a meal, pair Ajo Blanco with protein or tapas, like:
- Perfect Grilled Salmon
- Baked Chicken Breasts
- Baked Tofu
- Spanish White Bean, Shrimp and Sausage Skillet
- Spanish Tortilla (Tortilla de Patatas)
- Grilled Artichokes
- Whipped Ricotta
- Air Fryer Salmon Bites
- Tomato Tart
Chef’s Tips
- Soak the almonds. Soaking the almonds overnight will help create an even more creamy texture! Use a sieve to drain before tossing in the blender.
- Chill overnight. Or at least 4 hours. The longer the chill time, the bolder the flavor!
- Serve cold. Serve immediately after removing from the refrigerator, ensuring the soup has had enough time to chill.
- For a lighter version: Replace bread cubes with ripe pear, green apple, or cucumber.
- For a creamier version: Sub almond milk for the water!
FAQs
You can enjoy this white gazpacho however you’d like! Eat like a soup with a spoon or sip on it!
Yes! This plant-based recipe can be made with nutritious sourdough and uses simple, wholesome ingredients like garlic and protein-rich almonds.
Because you are using bread, it is especially important to blend the gazpacho until it is ultra creamy and smooth. Take your time here!
Meal Prep & Storage
You can blend Ajo Blanco up to 3 days in advance and store in the fridge to chill until ready to serve.
Leftovers keep in the refrigerator in an airtight container for 4 days after preparing.
Enjoy this Aji Blanco (White Gazpacho) recipe and please let us know what you think of it!
xoxo
More Favorite Chilled Soups!
Ajo Blanco Recipe ( Spanish White Gazpacho)
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 5 cups
- Category: soup, appetizer
- Method: blended
- Cuisine: Spanish
- Diet: Vegan
Description
Ajo Blanco (aka White Gazpacho) is a delicious summery appetizer. It’s a Spanish cold soup made with bread, Marcona almonds, garlic, and sherry vinegar in just 10 minutes! Vegan.
Ingredients
- 3 cups French bread or sourdough bread, cubed and crusts removed
- 3 cups ice cold water
- 1 cup Marcona almonds (or blanched peeled almonds)
- 1–2 garlic cloves
- 2 tablespoons sherry vinegar, more to taste
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil, more as desired
Instructions
- Place bread cubes, cold water, almonds, garlic, vinegar, salt and pepper in a blender and blend until completely smooth.
- Place the blender on medium-low and slowly stream in the olive oil (or add a little at a time), blending til creamy, smooth, and emulsified.
- Taste and adjust salt and vinegar to taste.
- Chill.
- Serve in bowls and garnish with green grapes (traditional), grape tomatoes, or figs, a drizzle of olive oil, and a sprinkling of pepper.
Notes
Soup is best served very, very cold!
Optional Variations: Replace 1 cup of bread cubes with 1 cup of ripe pear, apple or cucumber for a lighter version.
Ajo Blanco can be blended up to 3 days ahead and chilled in the refrigerator until ready to serve. Leftovers keep 4 days after making.
Serve as a first course in soup bowls or as an appetizer in mini appetizer cups. Or just keep it in a sealed jar in the fridge for midweek sipping.
To blanch the whole almonds, dip them in boiling water for 60 seconds. Drain, skins will slip right off.
Nutrition
- Serving Size: ⅔ cup
- Calories: 236
- Sugar: 1.6 g
- Sodium: 454 mg
- Fat: 16.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 17.8 g
- Fiber: 3 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Made this a couple of days ago for company and it was a huge hit! So delicious! Everyone wanted the recipe and were so surprised by the ingredients. So easy to make and it was equally good the next day! Another stunning recipe that I’ll make again and again. Thank you!
Really appreciate hearing this Kim!
Wondering what you would sub in place of oil?
Hi Lili- I have not tried this without the olive oil- but the blended almonds may be creamy enough without it. I’d just give it a try!