Chilled Ajoblanco (Almond and Grape Soup)
A chilled Andalusian soup of blended almonds, garlic, and olive oil, topped with sweet halved green grapes.
Ajoblanco is Andalusia's answer to gazpacho, and some say it's actually the older of the two — a creamy, chilled soup made by blending raw almonds with garlic, olive oil, and vinegar until it turns silky, no dairy involved at all. A scattering of halved green grapes on top is the traditional finish, their sweetness playing beautifully against the garlicky base.
It needs a couple of hours in the fridge to chill through and let the flavors settle, but the actual hands-on time is minimal — this is mostly a blender job.
Because the fat here comes almost entirely from almonds and olive oil rather than any dairy or added cream, this soup is naturally low in saturated fat and sodium, which is part of why it's often chosen by people watching their blood pressure or simply looking for a lighter way to start a summer meal. It's an unusual one, but worth the introduction.
Ingredients
- 1.5 cups raw blanched almonds
- 3 cups cold water
- 3 tbsp extra virgin olive oil — plus more to garnish
- 2 tbsp sherry vinegar
- 2 cloves garlic
- 1/4 tsp sea salt
- 2 cups seedless green grapes — halved
These ingredients are standard at most major European supermarkets.
Instructions
- 1Soak almonds in water for at least 1 hour, or up to overnight in the fridge, to soften.
- 2Drain almonds and add to a blender with 3 cups cold water, olive oil, sherry vinegar, garlic, and salt.
- 3Blend on high for 2-3 minutes until completely smooth and creamy.
- 4Taste and adjust salt or vinegar as needed. Thin with more water if too thick.
- 5Chill for at least 2 hours until cold.
- 6Ladle into bowls, top with halved grapes, and finish with a drizzle of olive oil.