Winter Ajoblanco


Before leaving for my last vacation in Andalusia, Spain I discovered an Andalusian recipe that I absolutely wanted to try. Ajoblanco. A cold almond and garlic soup. I love almonds, I love garlic, and I basically love every white and creamy food.

I had to search quite a bit for it but it was so worth it! I immediately loved everything about it. Ajoblanco is usually served cold, or even icy. But since now it’s not really time for icy food anymore I decided to make a winter soup out of it. Heated, it tastes slightly different but not less interesting.


Winter Ajoblanco

Prep Time5 minutes
Course: Main Course
Keyword: almond, bread, soup
Servings: 2 people


  • Blender


  • 50 g blanched almonds
  • 50 g white stale bread, diced
  • 300 ml water
  • salt to taste
  • 1 small clove of garlic
  • 1 tsp apple vinegar
  • 2 tbsp good quality olive oil


  • Place all the ingredients but the olive oil into the blender and pulse until smooth. Depending on your blender you might need a couple of minutes.
    Add the olive oil and blend a bit more until creamy.

Cold Ajoblanco

  • Ajoblanco is usually served cold. In this case, you might want to add some ice cubes into the blender or place it for a while in the fridge to get colder.

Winter Ajoblanco

  • Heat the soup briefly in a pot. In this case, it will become even creamier and thicker. It's a nice variation for a cold evening.

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