Chilled Delights: Creamy White Gazpacho for Cool Summer Vibes
Creamy, chilled, and unbelievably refreshing, Ajo Blanco (White Gazpacho) is the elegant cousin of Spain’s tomato gazpacho.
This Andalusian cold soup blends almonds and day-old bread with garlic, extra-virgin olive oil, and a splash of sherry vinegar to create a silky, savory emulsion that’s naturally dairy-free.
Serve it ice-cold with sweet green grapes and a glossy swirl of olive oil for a summer starter that tastes like sunshine—no stove required.
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What Is Ajo Blanco?
Often called white gazpacho, Ajo Blanco originated in Málaga and Granada as a humble, heat-beating meal. Its signature creaminess doesn’t come from cream; it comes from the emulsion of almonds, stale bread, and olive oil blended with ice-cold water.
The flavor is delicate and nutty, lifted by sherry vinegar and the gentle bite of fresh garlic. The traditional topping is seedless grapes (sometimes melon), which add a pop of sweetness against the savory, garlicky base.
Why You’ll Love This Recipe
- Silky, dairy-free creaminess from the almond-bread emulsion
- Make-ahead friendly and perfect for heat waves
- Minimal ingredients, maximum flavor with pantry staples
- Naturally vegetarian and easy to adapt for vegan and gluten-free diets
Ingredient Notes
- Almonds: Use blanched almonds for the cleanest color and flavor. Marcona almonds are luxurious if you can find them.
- Bread: Day-old crusty bread (country loaf or baguette) adds body and creaminess. Remove crusts for a paler color.
- Garlic: Start with 1 small clove; you can add another if you love a sharper bite.
- Olive Oil: Choose a fruity extra-virgin olive oil; it carries the soup’s aroma.
- Acid: Sherry vinegar is classic. White wine vinegar works, but sherry vinegar delivers depth and authenticity.
- Water: Use very cold water or ice water for immediate chill and a brighter flavor.
- Toppings: Green grapes, toasted sliced almonds, a few drops of olive oil, and flaky salt.
Instructions for Make It
- Soak the bread: Place the torn bread in a bowl and moisten with a splash of cold water. Let stand 5–10 minutes, then gently squeeze out excess.
- Blend the base: In a blender, add almonds, soaked bread, garlic, 3 Tbsp sherry vinegar, 1 1/2 cups ice-cold water, and a generous pinch of salt. Blend on high until completely smooth.
- Emulsify: With the blender running on medium-high, drizzle in the olive oil in a thin, steady stream until the soup turns pale and creamy.
- Adjust & strain: Check thickness; add more ice-cold water for a pourable, silky consistency. Taste and adjust salt and sherry vinegar. For a luxe finish, pass through a fine mesh sieve into a bowl or pitcher.
- Chill: Cover and refrigerate until very cold, at least 45 minutes.
- Serve: Pour into chilled bowls or glasses. Top with grape halves, toasted almonds, a little olive oil, and flaky salt.
Pro Tips for a Silky Emulsion
- Soak the bread: A quick soak in cold water softens it for a smoother blend.
- Add oil in a thin stream: With the blender running, drizzle in the oil to help the soup emulsify and turn luxuriously creamy.
- Strain for restaurant-smooth texture: Pass through a fine mesh sieve for a velvety finish.
- Chill thoroughly: Cold mutes harsh garlic while sharpening almond and vinegar notes.
Variations & Swaps
- Gluten-Free Ajo Blanco: Use your favorite gluten-free rustic bread.
- Nut-Free “White Gazpacho”: Substitute hulled sunflower seeds; the flavor will differ but the texture stays creamy.
- Green & Crisp: Blend in peeled cucumber or a handful of green grapes for a fresher, lighter profile.
- Extra-Savory: Add a pinch of white pepper or a tiny cube of ice-cold stale bread for more body.
Food Safety
This soup loves the fridge. Store Ajo Blanco in a covered container for 3–4 days. Stir before serving; the emulsion may settle slightly. Keep it refrigerated and cold—don’t leave it at room temperature for more than 2 hours.
If you toast almonds for garnish, cool them completely before sealing to maintain crunch.
Serving Ideas & Pairings
Serve white gazpacho in chilled bowls or small glasses with:
- Grapes (halved) and toasted almonds
- A glossy olive oil drizzle and flaky salt
- A side of crusty bread or simple tapas
- Wine pairings: a bone-dry Fino or Manzanilla sherry, or a zesty Albariño
Notes & Troubleshooting
- Too thick? Whisk in more ice-cold water a little at a time.
- Too sharp? Add a splash of olive oil or a few teaspoons more soaked bread and re-blend.
- Too flat? A pinch of salt and a few drops more sherry vinegar will brighten it right up.
- Garlic balance: Let the soup rest; chilling mellows raw garlic. Start with a small clove and build up next time if you prefer more punch.
Cool Down with White Gazpacho
When the heat is relentless and tomatoes aren’t calling your name, Ajo Blanco (White Gazpacho) is the sophisticated, minimalist answer.
With almonds and day-old bread, a kiss of sherry vinegar, and a finishing touch of sweet grapes, this Andalusian cold soup proves that a handful of great ingredients—handled with care—can deliver restaurant-level results at home.
Serve it well-chilled, drizzle with extra-virgin olive oil, and let the summer slow down for a moment.
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Source: Food Wishes
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