Ajoblanco Recipe

It is still unknown whether the Ajoblanco Recipe can be traced back to the Greeks or the Romans. However, what we really know is that this is one of the most refreshing soups loved by both Andalusian and Extremaduran people. In fact, both villages Almanchar (Málaga) and Herrera del Duque (Badajoz) prepare a festival devoted to this dish. As it happens with gazpacho and salmorejo, has many variations according to the taste of the consumer, who adds or reduces the amount of garlic and almonds. In any case, the essence remains the same. Let’s get started!


  • 200 gr of raw and peeled almonds
  • 2 cloves of garlic
  • 200 gr of breadcrumbs, preferably a day or two days old
  • 150 ml of extra virgin olive oil
  • 50 ml of wine vinegar
  • 1 litre of water
  • Salt
  • Garnish: melon or grapes

How to Make the Ajoblanco Recipe:

  1. Soak the bread crumbs in water to soften. The crust can be taken away easier once it gets soaked in.
  2. On the other hand, peel the almonds. To do this, scald them in boiling water just long enough to make them easy to peel. Once scalded it will be very easy to undress the almonds… A small pinch will do. Careful! As soon as they are removed, they must be cooled with very cold water so that they don’t get cooked.
  3. Introduce the garlic cloves (previously taking the green stem inside the garlic clove away), peeled almonds, and drained breadcrumbs into the mixer.
  4. Once a paste is obtained, add the oil and vinegar, and continue beating.
  5. Once all the ingredients are well mixed, add salt and water. It may be possible that you do not need to add 1 litre of water but a little less depending on the water that the bread has soaked in.
  6. Let it cool down in the fridge as long as it needs, since the best way is to eat it cold.
  7. Add the garnish (melon or grapes) just before serving.

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