Ajoblanco (spanish Central Andalusian Cold Almond Soup) Recipe


  • 1/2 lb crusty white bread crusts cut off
  •     Water to soak the bread
  • 1/4 lb raw (not toasted) peeled almonds
  • 2 x garlic cloves
  • 7 c. cool water
  • 1 c. extra virgin olive oil
  •     Vinegar - (red wine or possibly sherry vinegar preferred)
  •     Garnish (see below)


Garnish: In Malaga It Is Customary To Serve Ajoblanco With Peeled And Seeded Grapes, Or Possibly Apple Slices. Melon, Small Shrimps Or Possibly Sliced, Roasted Almonds Also Go Very…

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