Spanish ajoblanco is cold garlic soup that will surprise you with its taste! It’s rich, refreshing and full of Mediterranean flavors!
Guys, do you like Spanish recipes? I hope you do because today I have for you Spanish garlic soup called Ajoblanco.
It’s a cold soup typical for Andalucia region (south of Spain) that is also sometimes called white gazpacho. Speaking of gazpacho, check out this traditional Spanish Gazpacho recipe made with fresh vegetables. It is another cold soup that is so perfect for hot summer days!
Now if you are looking for more authentic Spanish recipe ideas, check these out:
- Paella Valenciana (Spanish Paella from Valencia)
- Spanish Tapas (Spicy Angulas)
- Spanish Omelet (Tortilla Espaňola)
OK. Let’s talk more about this Spanish ajoblanco recipe! You see I love garlic and simple garlic soup has been part of our family menu’s for years. However, chilled soup with garlic sounded very…well, let’s just say interesting to me.
Truth be told I was not keen on trying it at all. But when I did I was soo surprised by the amazing (and for some maybe weird) flavor combination that actually worked perfectly!
It’s all about garlic, grapes, almonds, olive oil and bread. All these ingredients are processed together with a bit of water until smooth. Now, if you have a good quality blender, don’t hesitate to use it! You are after a very smooth texture.
How to make the perfect Spanish ajo blanco:
It’s more like what to do and what not to do when making this chilled soup. Let’s start with garlic. We made this garlic soup several times and guys I highly recommend using one garlic clove ONLY. Unless you have really tiny cloves, then try adding 2 of them.
If you overdo it with garlic, you will kill it! Trust me! I’ve been there. I know the title says garlic soup but in this case a little goes a long way.
Now bread should be stale and preferably some artisan white bread. Try to avoid sandwich bread.
As for the grapes – make sure they are seedless and don’t taste bitter (some of them do).
Almonds – buy the skinless ones.
And the most important part is chilling! Spanish ajoblanco has to be chilled before serving to get the best taste possible.
Oh, and one more thing: This soup is served with a drizzle of olive oil and some extra grapes. Now I highly recommend adding way more than two or three grapes. Those extra grapes bring this cold Spanish soup to a whole new level!
Want to see how to make Spanish Ajoblanco? Watch the video!
- Process all the ingredients in a food processor (or a blender) until smooth.
- Chill in the fridge for 30-60 mins.
- Pour into glasses or bowls.
- Drizzle with some more olive oil and throw some grapes in (optional).