Ajoblanco Recipe: Creamy Andalusian Almond Cold Soup 2026

Ajoblanco is one of Andalusia's most beloved cold soups, a silky blend of bread, almonds, garlic, and olive oil that's both refreshing and deeply satisfying. Traditionally made by hand, this version uses a Thermomix to achieve a perfectly emulsified texture in just a couple of minutes. It's the kind of dish that feels elegant yet effortless, ideal for hot summer days when you want something cool and nourishing.

Serve it well chilled with a handful of sweet white grapes for a classic touch. The grapes add little bursts of sweetness that balance the garlic and vinegar beautifully. Whether you're hosting a summer lunch or simply craving a light starter, this ajoblanco comes together in minutes and never fails to impress.

Ingredients for Ajoblanco

For 4 servings

• 125 g stale white bread, crust removed
• 100 g raw peeled almonds
• 1 garlic clove
• 500 ml cold water
• 1 tablespoon Sherry vinegar
• 50 ml extra virgin olive oil
• Salt to taste
• White grapes, to serve

How to Make Ajoblanco Step by Step

1. Blend the bread, almonds, and garlic

Place 125 g of stale white bread, 100 g of raw peeled almonds, and 1 garlic clove into the Thermomix bowl. Blend for 15 seconds at speed 7 until you have a coarse, sandy mixture. This step breaks down the almonds and bread so they'll emulsify smoothly later.

2. Add the liquids and emulsify

Add 500 ml of cold water, 1 tablespoon of Sherry vinegar, 50 ml of extra virgin olive oil, and salt to taste. Blend for 2 minutes at speed 10 until the mixture is completely smooth and beautifully emulsified. The high speed is key to getting that classic creamy texture.

3. Chill and serve

Refrigerate the ajoblanco for at least 1 to 2 hours before serving, so it's thoroughly chilled. Serve cold, accompanied by a few white grapes for a traditional touch. The waiting time lets the flavors meld and the soup thicken slightly.

Tips for the Best Ajoblanco

Use stale bread for the right texture

Day-old bread works best because it absorbs the liquid without becoming gummy. If your bread is fresh, let it dry out for a few hours before using. This ensures a smooth, lump-free soup.

Chill thoroughly before serving

Ajoblanco should be served very cold, so don't skip the chilling time. At least 1 to 2 hours in the fridge allows the flavors to develop and the soup to reach the perfect consistency. You can even make it a day ahead.

Balance the garlic and vinegar

Taste after blending and adjust the garlic or vinegar if needed. The garlic can vary in intensity, and some Sherry vinegars are sharper than others. A little extra salt can also help round out the flavors.

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