American · Main · Easy
Ajo Blanco
Chilled white gazpacho of almonds, garlic, and grapes from Malaga. Elegant, surprising, and centuries old.
The whole recipe in 60 seconds
Ajo Blanco, in 5 ideas
- Ajo blanco predates tomatoes in Spain; it is gazpacho's ancient ancestor
- The grapes are traditional and their sweetness balances the garlic
- Blanched almonds blend smoother than skins on
- Serve it truly cold; lukewarm ajo blanco falls flat
- It is naturally dairy free and vegan
What you need
Ingredients
- 1.5 cups blanched almonds
- 2 cloves garlic
- 2 cups day old bread, crusts removed
- 1/2 cup olive oil
- 2 tbsp sherry vinegar
- 2 cups cold water
- Salt to taste
- Green grapes, halved, for serving
How to make it
Directions
- Soak the bread in water 10 minutes, then squeeze dry.
- Blend almonds and garlic into a fine paste.
- Add the bread, vinegar, and salt. Blend smooth.
- With the blender running, drizzle in olive oil, then thin with cold water.
- Chill at least 2 hours.
- Serve ice cold with halved grapes.
Money saver. Buy almonds in bulk bags; they are far cheaper than small packs and keep for months in the freezer.