Ajo Blanco

JanaBy Jana  ,     

March 22, 2015

Ajo Blanco 0 5 0
  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Yields: 4 Servings


1Put the almonds in a frying pan and place over a low heat and stir them occasionally and fry the for about 3 min. Put the aside and let them cool down.

2Put all the ingredients apart the jelly, oil and pepper, into a large bowl and stir together.

3Put everything into a liquidiser and process until very smooth indeed. Pour into the sieve. Use the back of a ladle to press the soup through into the bowl beneath, forcing out every last drop of liquid.

4Add a twist of white pepper then taste the soup and whisk in any further seasonings if necessary to suit your taste.

5Cover and chill in the fridge for at least 2 hours.

6When you pour the soup into a bowl add a halved grapes on the top.


200g whole, skinned almonds

6 cloves garlic, peeled and chopped

1 cucumber, peeled and sliced

100g fresh white breadcrumbs

500ml cold water


300ml olive oil

3 tbsp sherry vinegar

1 green jalapeƱo

white grapes

white pepper


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