Lunch · Spanish

Ajo Blanco (Spanish Chilled Almond Soup)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 31, 2026

This cool, creamy Spanish soup is proof that a handful of pantry ingredients can taste luxurious. Blended almonds, bread, garlic, and good olive oil come together into a silky chilled bowl that is perfect for a hot day. No cooking required, just soak, blend, and chill.

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Ajo Blanco (Spanish Chilled Almond Soup)

Why you'll love this

  • Just a handful of pantry staples, no cooking needed
  • Silky, cool, and elegant enough for guests
  • Naturally vegan and dairy free
  • Comes together in minutes, then the fridge does the rest

EveryDayMeal recipe

Ajo Blanco (Spanish Chilled Almond Soup)

Prep
15m
Total
75m
Serves
4
Level
Easy

Ingredients

  • 5 oz (about 4 slices) white bread, crusts removed
  • 1 1/2 cups (7 oz) blanched almonds
  • 3 1/2 tablespoons extra virgin olive oil, plus more for serving
  • 1 garlic clove
  • 1 1/2 tablespoons red wine vinegar
  • 3 cups, divided cold water
  • 1 teaspoon salt
  • to taste freshly ground black pepper

Equipment

  • Blender
  • Mixing bowl
  • Fine mesh strainer (optional, for extra smoothness)

Instructions

  1. Tear the bread into a bowl and pour over 1 1/2 cups of the cold water. Let it soak for 10 minutes until the bread is completely soft and swollen, which helps it blend into a smooth base.
  2. Add the soaked bread (along with its water), the almonds, olive oil, garlic, vinegar, salt, and the remaining 1 1/2 cups cold water to a blender. Blend on high for 2 to 3 minutes until the soup is completely smooth and creamy, with no gritty almond bits left.
  3. Taste and adjust with a little more salt or vinegar if you like a brighter flavor. Pour into a container and chill in the fridge for at least 1 hour, so it turns properly cold and refreshing.
  4. Ladle the chilled soup into bowls, drizzle with a little extra olive oil, and finish with a grind of black pepper before serving.

Tips from the kitchen

  • Use blanched almonds for the smoothest, whitest soup. If yours have skins, the color and texture will be less silky.
  • Blend longer than you think you need to. A full 2 to 3 minutes is what turns the almonds truly creamy.
  • Serve it very cold. If you are short on chilling time, blend with a few ice cubes to speed things up.

Estimated nutrition per serving: 340 cal · 10g protein · 18g carbs · 27g fat

Make it your own

  • Top with halved green grapes or sliced melon for the classic sweet contrast.
  • Swap in slivered marcona almonds for an even richer, more toasted flavor.
  • Add a splash of sherry vinegar in place of red wine vinegar for a more traditional Spanish tang.

Storing & make-ahead

Keep the soup in a sealed container in the fridge for up to 3 days. Give it a good stir or quick reblend before serving, since it can separate as it sits. Do not freeze, as the texture turns grainy.

Good to know

Can I make this ahead?
Yes, it is actually better made ahead. Blend it up to a day in advance and let it chill, then stir before serving.
My soup is too thick, what do I do?
Just blend in a little more cold water, a few tablespoons at a time, until it reaches a pourable, creamy consistency.
Do I have to peel the almonds?
Use blanched (skinless) almonds for the classic pale color and smooth texture. Skins make it grainier and darker but still tasty.
What can I serve with it?
It is lovely with crusty bread, a plate of jamon, or topped with grapes and a drizzle of olive oil as a light starter or lunch.

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