Starter Spanish, Andalusian
Ajo blanco with grapes and toasted almonds
Vegan
Editorially prepared
A smooth chilled soup of almonds, white bread and garlic, blended with olive oil and sherry vinegar. Served in glasses with sweet grapes and chopped toasted almonds.
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Ingredients
4 servings · metric units
For a larger batch, blend in batches without exceeding the blender's maximum fill level. Combine the batches before the final seasoning. Divide a larger quantity between several shallow, lidded containers; chilling may take longer.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of sherry vinegarwhite wine vinegar
Use if sherry vinegar is unavailable, although its flavour is less complex. Add it gradually and taste the soup; the amount needed depends on the vinegar's acidity.
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Optional ingredients and substitutions
You’ll need
Powerful jug blender with a capacity of at least 1 litre · Kitchen scales, measuring jug and measuring spoons · Small bowl for soaking the bread · Dry frying pan and spatula · Plate for cooling the almonds · Knife and chopping board · Shallow, airtight container for chilling · Small containers for the toppings · Four glasses of approximately 200 ml capacity and small spoons
Method
0/7 stepsSoak the bread
Measure the ingredients and peel the garlic. Tear the crustless bread into small pieces, place in a bowl and moisten with the additional cold soaking water. Leave for about 5 minutes from moistening, until the crumb is soft all the way through. Allow longer for very dry bread. Meanwhile, start toasting the almonds for the topping.
05:00Soak the bread Toast the topping almonds
Put the almonds reserved for the topping in a dry frying pan over a medium heat. Toast, stirring frequently, for about 5–6 minutes from switching on the heat, until golden in places and fragrant. Reduce the heat if they darken quickly; if still pale, toast a little longer, watching closely. Transfer to a plate and leave for about 10 minutes, until completely cool. Prepare the soup base while they cool.
Toast the topping almonds Grind the almonds and garlic
Check that the bread has softened, then gently squeeze out the excess water. Put the untoasted soup almonds and peeled garlic in the blender. Pulse until finely ground or reduced to a damp paste. Stop the machine and scrape down the sides if needed.
Grind the almonds and garlic Blend the soup until smooth
Add the squeezed bread, sherry vinegar, salt and about half the measured cold water. Blend until the mixture circulates freely; if it is too thick, add a little of the remaining water. With the blender running, pour the olive oil in a thin stream through the designated opening. Blend to a uniform, smooth cream without noticeable almond crumbs. Stop, scrape down the sides and continue blending as needed. Add the remaining water gradually, only until the soup is thick but pours easily. Taste and adjust the salt. Allow about 7 minutes for this stage.
Blend the soup until smooth Chill the soup
Pour the soup into a shallow, airtight container, cover and refrigerate. Chill overnight for 8–12 hours from placing it in the fridge, until thoroughly cold throughout. The main schedule allows 8 hours. If the centre is still only cool, leave it longer. Alternatively, for same-day serving, chill for at least 3 hours and likewise check that the soup is cold throughout. Prepare the toppings while the soup chills.
Chill the soup Prepare the toppings
Wash and dry the grapes, then cut them into quarters or smaller pieces that are easy to eat with a small spoon. Cover and refrigerate until serving. Check that the toasted almonds are completely cool, chop them finely and place in a dry, lidded container.
Prepare the toppings Serve in glasses
Check that the soup is thoroughly chilled and stir it well. Divide the whole batch between four glasses, leaving room for the toppings. Top each serving with the chopped grapes and toasted almonds. Serve immediately with small spoons.
Serve in glasses
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Tips
- Less bread makes a lighter soup; more produces a thicker cream. Add the water gradually to avoid making it too thin.
- If your blender does not allow liquid to be added while running, stop it and add the oil in small portions, blending after each addition.
- The main timing includes an 8-hour overnight chill. Chilling for 12 hours adds 4 hours. The 3-hour chilling option reduces the total by 5 hours, provided the soup is already cold throughout.
- Small 50 ml tasting glasses work for smaller portions; prepare more glasses rather than trying to fit the whole batch into four.
Storage
Keep the soup in an airtight container in the fridge at 4°C or below for up to 2 days from preparation, including the overnight chill. Stir thoroughly before serving. Refrigerate the grapes separately and keep the completely cooled toasted almonds in a dry, sealed container. Add the toppings just before serving.
Timing
Hands-on: 34 min · Cooking: 6 min · Resting: 8 hr 15 min
The total allows for tasks done in parallel. The individual times can overlap.
