Ajoblanco with Grapes (Spanish Cold Soup) Recipe
Ajoblanco with Grapes (Spanish Cold Soup)
Flavors of Spain
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Refrigeration time: As required
Difficulty: Easy
Chef's Note


In Roman Hispania, almond milk was consumed in large amounts. The almonds were crushed in a mortar with garlic and salt, thinned with water, then combined with virgin olive oil and pieces of bread. This was the forerunner of the Spanish soup ajoblanco that is still eaten today.

In contemporary times, a whole variety of ingredients has been added: fresh white grapes, small pieces of apple and even fried anchovies. These imaginative additions have produced a wide range of textures, making this nourishing white gazpacho a unique dish.

- 250 g (9 oz.) blanched raw Almonds
- 2 cloves of garlic, peeled
- 150 g (5 oz.) fresh white bread crumbs
- 150 ml (5 oz.) extra virgin olive oil
- 1 tbsp. sherry vinegar
- 1 liter (4 cups) very cold water
- Coarse salt
- 250 g (9 oz.) peeled seeded red or green Grapes
  1. Soak the bread in some cold water.
  2. If you wish to use the traditional method, continue using the mortar. Otherwise, transfer the mixture to a blender at this point. Add the almonds and blend to make a paste.
  3. When the mixture is smooth, drizzle in the olive oil to create an emulsion.
  4. Add the vinegar and continue blending until smooth. Add the very cold water until the desired consistency is reached.
  5. Refrigerate until just before serving. Before serving, correct the seasoning with salt and vinegar to taste. Pour into a serving container and place the muscat grapes over top.
  6. Crush the peeled garlic and salt in a mortar. Add the drained bread.
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Thanks to Gourmetour and Spanish Government Tourist Office for their kind assistance

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