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Ajo Blanco

Course: Appetizer, Soup, Starter
Cuisine: Andalusian, Spanish, Vegan, Vegetarian
Time: 12 minutes
Prep Time: 10 minutes
Total Time: 12 minutes
Servings: 4 people
Calories: 204kcal
Print Recipe


  • ¼ cup raw almonds (ideally peeled)
  • 1 small clove garlic
  • 2.5 oz white bread
  • 1 tbsp white vinegar
  • 3 tbsp olive oil
  • 2 cups water (cold)
  • 1 tsp sea salt
  • 2 cups grapes


  • Soak the bread in water in a large bowl. To get the soup as white as possible you can use white bread and separate the middle from the crust after it’s soaked. For whitest results, only use the middle.
  • Add the almonds and garlic to a food processor or blender with a few tablespoons of water and blend well.
  • Add the bread, olive oil, white vinegar and any water that’s left. Add salt to taste and blend until smooth.
  • Ideally cool the soup in the fridge for a couple of hours. Serve, adding a handful of grapes to each bowl.
  • Enjoy!


Calories: 204kcal | Carbohydrates: 18.4g | Protein: 3g | Fat: 14.2g | Saturated Fat: 1.9g | Sodium: 594mg | Potassium: 156mg | Fiber: 1.6g | Sugar: 8.5g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.1mg