Spanish Cold Almond and Garlic Soup
Spanish cold almond garlic soup turns simple almonds, bread, and garlic into a silky chilled bowl with bright sherry vinegar and sweet green grapes.
This classic Spanish style soup, often called ajo blanco, tastes creamy without any dairy. The almonds give it body and healthy fats. The stale bread makes it smooth and satisfying. The grapes add a fresh pop that keeps each spoonful lively.
Why You’ll Love This Recipe
- Silky texture with no cream, milk, or cooking required.
- Fresh garlic and sherry vinegar give it a bold, bright flavor.
- It uses stale bread, so nothing goes to waste.
- You can make it ahead and keep it chilled for an easy lunch or starter.
Fabian’s Budget & Health Tip: Save the ends of a white loaf in the freezer, then use them for this soup. Buy blanched almonds from the bulk bin if you can. They cost less than small packaged bags and blend into the smoothest texture.
Ingredients (Serves 4)
- 1 cup blanched almonds (140 g)
- 3 slices stale white bread, crusts removed (90 g)
- 1 to 2 small garlic cloves, peeled (3 to 6 g)
- 1 third cup extra virgin olive oil (80 ml)
- 3 tablespoons sherry vinegar (45 ml)
- 2 and 1 half cups very cold water, plus more as needed (600 ml)
- 3 fourths teaspoon fine salt, plus more to taste (4 g)
- 1 cup seedless green grapes, halved (150 g)
Step-by-Step Instructions
1. Soak the Bread
Place the stale bread in a small bowl and cover it with some of the cold water. Let it sit for 5 to 10 minutes, until the bread feels soft and spongy when pressed.
2. Add the Soup Base to the Blender
Squeeze the bread gently so it is wet but not dripping. Add it to a blender with the blanched almonds, garlic, sherry vinegar, salt, and the remaining cold water. Start with 1 garlic clove if you prefer a softer flavor.
3. Blend Until Silky
Blend on high until the mixture looks pale, creamy, and almost glossy. This may take 1 to 2 minutes in a strong blender. If you see tiny almond specks, keep blending until the soup feels smooth on a spoon.
4. Stream in the Olive Oil
With the blender running, slowly pour in the olive oil. The soup should thicken slightly and look velvety. You will smell the garlic soften into the rich almond base as the oil blends in.
5. Chill Thoroughly
Pour the soup into a covered container and chill for at least 2 hours. The flavor becomes rounder as it rests, and the texture turns cool and luxurious.
6. Taste and Serve
Stir the chilled soup well. Taste for salt and vinegar. Add a splash of cold water if you want it thinner. Ladle into bowls and top with halved green grapes. Add a small drizzle of olive oil if you like a richer finish.
Expert Troubleshooting & FAQs
Can I make this soup without a high speed blender?
Yes. Blend it longer in a regular blender, then strain it through a fine mesh sieve if you want a smoother finish. Soaking the almonds in cold water for 2 hours also helps them blend more easily.
Why does my soup taste too sharp?
Garlic can taste strong when raw. Add more cold water, a small handful of extra soaked bread, or a few more almonds. Chill the soup again, then taste it. Cold resting softens the bite.
Can I use fresh bread instead of stale bread?
Yes, but stale bread gives better body. If your bread is fresh, leave the slices uncovered for a few hours or toast them lightly, then cool before soaking.
What can I use instead of sherry vinegar?
White wine vinegar is the best easy substitute. Use a little less at first, then add more to taste. The soup should taste bright, not harsh.
How long does Spanish cold almond garlic soup last?
Keep it covered in the refrigerator for up to 3 days. Stir well before serving because the soup can separate slightly as it sits.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 335
- Protein: 7 g
- Carbs: 22 g
- Fats: 26 g
Spanish Cold Almond and Garlic Soup
Ingredients
- 1 cup blanched almonds (140 g)
- 3 slices stale white bread, crusts removed (90 g)
- 1 to 2 small garlic cloves, peeled (3 to 6 g)
- 1 third cup extra virgin olive oil (80 ml)
- 3 tablespoons sherry vinegar (45 ml)
- 2 and 1 half cups very cold water, plus more as needed (600 ml)
- 3 fourths teaspoon fine salt, plus more to taste (4 g)
- 1 cup seedless green grapes, halved (150 g)
Instructions
- 1. Soak the Bread. Place the stale bread in a small bowl and cover it with some of the cold water. Let it sit for 5 to 10 minutes, until the bread feels soft and spongy when pressed.
- 2. Add the Soup Base to the Blender. Squeeze the bread gently so it is wet but not dripping. Add it to a blender with the blanched almonds, garlic, sherry vinegar, salt, and the remaining cold water. Start with 1 garlic clove if you prefer a softer flavor.
- 3. Blend Until Silky. Blend on high until the mixture looks pale, creamy, and almost glossy. This may take 1 to 2 minutes in a strong blender. If you see tiny almond specks, keep blending until the soup feels smooth on a spoon.
- 4. Stream in the Olive Oil. With the blender running, slowly pour in the olive oil. The soup should thicken slightly and look velvety. You will smell the garlic soften into the rich almond base as the oil blends in.
- 5. Chill Thoroughly. Pour the soup into a covered container and chill for at least 2 hours. The flavor becomes rounder as it rests, and the texture turns cool and luxurious.
- 6. Taste and Serve. Stir the chilled soup well. Taste for salt and vinegar. Add a splash of cold water if you want it thinner. Ladle into bowls and top with halved green grapes. Add a small drizzle of olive oil if you like a richer finish.
