Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho)
Ajo Blanco is a refreshing, chilled, “no-cook” version of the traditional white gazpacho from Spain. With its origins rooted in the humble kitchens of Spanish peasants, this dish was originally crafted by pounding bread, almonds, garlic, vinegar, and olive oil together in a mortar. The modern version of Ajo Blanco has evolved, incorporating green grapes and cucumber for a slightly sweet, cool twist that perfectly balances the creamy, nutty base. This dish offers the ideal refreshing appetizer or side dish, perfect for warm weather meals or as a unique starter for a summer gathering.
The chilled, velvety soup is a delicious blend of whole almonds, ice-cold water, garlic, bread, green grapes, cucumber, and a drizzle of extra virgin olive oil, topped with a sprinkle of parsley and extra green grapes for garnish. Ajo Blanco is naturally vegetarian and gluten-free, making it a versatile option that suits a wide range of dietary preferences.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Whole Almonds (Badam), blanched | 1/2 cup |
| Ice cubes | 1/2 cup, for blanching the almonds |
| Garlic | 1 clove |
| Whole Wheat Brown Bread | 2 slices, crust removed |
| Green Grapes | 1 cup |
| Cucumber | 1 cup, sliced |
| Chilled Water | 1 cup (or white grape juice) |
| Extra Virgin Olive Oil | 1/2 cup |
| Parsley Leaves | 1 tablespoon, minced |
| White Wine Vinegar | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Whole Almonds (Badam), for garnish | As required |
| Green Grapes, for garnish | As required |
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Instructions
-
Prepare the Ingredients:
Start by peeling and slicing the cucumber into thin slices. Mince the parsley leaves finely. For the bread, choose slices of whole wheat brown bread that are about a day old. Remove the crust and tear it into small pieces. -
Blanch the Almonds:
In a small pan, bring water to a boil. Add the unsalted almonds and blanch them for 60-120 seconds. Once done, remove the almonds from the hot water and immediately rinse them in cold water to stop the cooking process. Gently rub the almonds with your fingers or a napkin to peel off the skins. Set them aside to dry completely. -
Grind the Almonds:
Place most of the blanched almonds into a food processor and grind them into a fine powder. Reserve a few almonds for garnishing later. -
Soak the Bread:
Soak the torn pieces of bread in just enough water to cover them. Allow the bread to soak for about 30 seconds, then squeeze out any excess water. Add the soaked bread to the food processor with the almond powder. -
Blend the Soup:
To the food processor, add the garlic clove, cucumber slices, green grapes, parsley, and white wine vinegar. Pulse everything together for about 30 seconds until well combined. Gradually add the olive oil and half of the chilled water, along with salt and black pepper. Continue blending until the mixture is smooth and creamy. You may need to blend the soup in batches, as it can overflow with the added liquids. -
Adjust Consistency:
If you prefer a thicker consistency, use less water. For a smoother, creamier texture, add the remaining chilled water until the desired consistency is achieved. For a bit of texture, blend in some additional grapes and almonds for about 10 seconds, leaving small chunks of fruit and nuts for added texture. -
Chill the Soup:
Once blended, transfer the soup into a bowl or container, cover it, and place it in the refrigerator for at least an hour to chill and allow the flavors to meld. -
Serve and Garnish:
When ready to serve, ladle the chilled soup into bowls. Garnish with additional slices of green grapes, a sprinkle of blanched almond slices, and a drizzle of extra virgin olive oil for a touch of richness. -
Pair and Enjoy:
Ajo Blanco is perfect as a starter or side dish. For a complete meal, pair it with hearty dishes like Penne Pasta Arrabiata and Garlic Bread for a satisfying weekend dinner.
Allergen Information
This recipe contains tree nuts (almonds), which may cause allergic reactions in individuals sensitive to nuts. For those with nut allergies, substitute the almonds with sunflower seeds or other safe alternatives. The recipe also contains gluten from the bread, which can be substituted with gluten-free bread for those following a gluten-free diet.
Dietary Preferences
- Vegetarian: Yes
- Gluten-Free: If using gluten-free bread
- Vegan: Yes (ensure bread is vegan-friendly and omit any dairy-based garnishes)
- Dairy-Free: Yes
- Nut-Free: Can be modified by using sunflower seeds instead of almonds
Tips for the Perfect Ajo Blanco
- Bread Choice: Opt for a rustic, slightly stale bread for the best texture. Fresh bread may result in a too-smooth consistency. If you’re using gluten-free bread, ensure it has a firm texture to help thicken the soup.
- Flavor Variations: While this recipe calls for green grapes, you can experiment with other fruit such as honeydew melon or even a combination of fruits for added depth of flavor.
- Add-ins: For a heartier version, add a touch of finely chopped cucumber or green apple after blending for extra crunch and texture.
- Chill Well: The soup benefits from being served very cold, so allow enough time to chill before serving, especially on hot summer days.
Conclusion
Ajo Blanco, with its creamy almond base and refreshing notes of green grapes and cucumber, is an ideal dish for those looking for a light yet flavorful soup. The simplicity of ingredients—almonds, bread, garlic, and vinegar—combined with the bright sweetness of grapes and the crunch of cucumber creates a refreshing treat. This chilled Spanish gazpacho is a versatile dish that fits well into vegetarian, gluten-free, and vegan diets, making it a wonderful addition to any meal.
Perfect for summer picnics or as an elegant appetizer for a dinner party, Ajo Blanco provides a unique, cooling experience that’s sure to impress your guests. Enjoy it paired with a variety of Mediterranean-inspired dishes for a full-course celebration of vibrant, fresh flavors!
