Ajo blanco

Prep: 5 mins Cook: 5 mins plus cooling


as a starter

Miriam's easy, chilled almond soup makes a refreshing starter and only has 4 ingredients for an authentic Spanish taste

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal265
  • fat25g
  • saturates3g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein8g
  • salt0.8g


  • 200g blanched almonds
  • 50ml extra virgin olive oil
  • 1 garlic clove (if you like garlic, try with 1 ½ cloves, but children may find it too strong)
  • 1 ½ tbsp red wine vinegar


  1. Blend the ingredients together with 350ml water and 1 tsp salt.

  2. Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

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Comments, questions and tips

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31st Oct, 2017
Very popular in Spain in the summer. You can garnish it as below: 4 oz (110 g) black grapes, deseeded and halved 1 dessert apple, peeled, cored and thinly sliced 6-8 ice cubes
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22nd Jul, 2018
Lovely simple recipe. I prefer mine strained and super smooth but use the leftover garlicky-almond pulp to make almond pesto