Ajo Blanco

Ajo blanco is a chilled Andalusian soup made by blending blanched almonds, white bread, raw garlic, high-quality olive oil, sherry vinegar, and ice-cold water into a silky, pale emulsion. Unlike its tomato-red counterpart, ajo blanco is subtle, creamy, and intensely refreshing. The key to texture is patience: soak the crustless bread in water first, use the best blanched almonds available, and blend thoroughly before straining through a fine sieve. Generous seasoning - salt, acidity, and olive oil - are essential for the soup to come alive. Traditionally served with green grapes and a drizzle of extra-virgin olive oil, the dish rewards the highest-quality ingredients and proves that restraint and clarity can outperform complexity.