Ajo blanco
This almond-based ajo blanco turns out thick, cool and gentle in flavor. A small amount of flax bread helps bind the texture, while almond milk makes the soup smoother without extra sweetness. It is a very good cold soup for hot weather.
Prepare flax bread (40 g) from the linked recipe in advance. Cover it with unsweetened almond milk (100 g) for 10 minutes so the crumb softens well.
Toast almonds (200 g) in a dry skillet for 3-4 minutes over low heat, then cool them and reserve a small part for serving. Transfer the remaining almonds to a blender together with the bread, cucumber (120 g), garlic (12 g) and part of the water (600 g), then blend into a smooth paste.
With the blender running, gradually pour in the remaining water (600 g), olive oil (120 g) and sherry vinegar (25 g). Season with salt (3 g) and black pepper (1 g), blend again until fully smooth and strain through a sieve if you want a finer texture.
Chill the soup for at least 2 hours. Before serving, divide the ajo blanco between bowls and sprinkle with the reserved almonds (200 g).
If you want the soup lighter, add the water in parts and stop when the texture feels right to you. Ajo blanco thickens a little after chilling.
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