Ajoblanco (Spanish almond soup)

    15 min

    This almond soup is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia.

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    Serves: 4 

    • 500g blanched almonds
    • 1 clove garlic, chopped
    • 100ml olive oil
    • 50ml red wine vinegar
    • salt to taste
    • chilled water
    • 1 handful green grapes, peeled

    Prep:15min  ›  Ready in:15min 

    1. In a large pan or jug, combine the almonds, garlic, olive oil, vinegar, salt and some water. Using an immersion blender, puree the mixture till creamy. Keep adding cold water while blending till your desired consistency is reached. The soup should be thick but pourable. Serve chilled garnished with the grapes.

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