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Ajo Blanco Soup

Ajo Blanco Soup

Ajo Blanco recipe: this vegan cold Spanish soup with garlic and bread is a great idea for your summer dinner

30 March, 2012
Average: 2 (2 votes)

Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 20 MIN


100 g, raw, peeled
2 cloves
1 l, still
150 g, stale
Extra virgin olive oil
100 ml, high-quality
Sherry vinegar
15 ml
To taste


  • Soften the bread with a little water and remove crusts.
  • Put the garlic and almonds into the mortar with a bit of salt and grind until obtaining a paste.
  • Add the bread, a drizzle of oil, the vinegar and cold water, so that you can eat the ajoblanco right away at the proper temperature.
  • Once you obtain the desired texture, serve it in individual bowls.
  • It’s traditionally accompanied with muscat grapes, pieces of melon, as well as jamón or anchovies.
  • If you don’t have a mortar and pestle, you can use a blender.
  • Blend the garlic and almonds with a bit water and then add the other ingredients.
  • Pass it through a sieve and you’re ready.

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