Ajo Blanco (Spanish Bread & Almond Soup)

The original Gazpacho - a perfect summer soup from Andalusia

Last Saturday officially marked the beginning of summer. And what better way to welcome the season than with a bowl of an iconic chilled soup? It’s unlike any soup I’ve had before — incredibly delicate in texture, yet bold in flavour thanks to the raw garlic and punchy vinegar that are blended with almonds.

It’s taken me until last year to make Ajo Blanco for the first time. Something about the creamy, minimalistic look of the soup made me believe that there was a complicated, almost molecular aspect to perfecting it. But it couldn’t be easier. There’s no cooking involved. Instead, the ingredients are simply whizzed together in a blender until smooth. The actual magic happens in the fridge, where the Ajo Blanco cools down whilst the flavours mingle. A few slices of grapes and a generous drizzle of olive oil later, and you’ve got yourself a lunch that can feel like a saviour when the next heatwave rolls in.

The Original Gazpacho

Ajo Blanco dates back to the Middle Ages, when the Moors introduced almonds and the cultivation of almond trees to southern Europe. The nut quickly became a staple in local diets — long before tomatoes reached European soil — which is why Ajo Blanco is often considered the original Gazpacho.

Though its name translates to “white garlic,” the true star is the almond itself, which, together with the bread, gives the soup its satisfying, delicate texture.

What if you don’t have stale bread?

You can use fresh bread, but stale bread rehydrates and blends more easily. I usually just cut a chunk off a fresh loaf and leave it on the kitchen counter for a couple of days when I know that I need some for a recipe. That said, a strong blender should handle either without trouble. Keep in mind that stale bread has lost some of its moisture, so you may want to reduce the water by 1–2 tablespoons to get the right texture.

Now, let’s get to the recipe. Here’s how to make it…