Ajoblanco Malagueño is one of the oldest cold soups in Spain. This refreshing recipe comes from Málaga, in the heart of Andalusia.
Unlike gazpacho or salmorejo, Ajoblanco contains no tomatoes. Its signature white color comes from raw almonds blended with bread, garlic, water, olive oil, and vinegar.
The result is a smooth, creamy, and refreshing Spanish soup. It is especially popular during the warm summer months.
What Is Ajoblanco?
Ajoblanco is often called the original Andalusian cold soup. Many historians believe it existed before tomatoes arrived in Spain from the Americas.
The recipe combines simple Mediterranean ingredients. Raw almonds provide richness and texture. Garlic adds flavor, while vinegar brings freshness and balance.
Traditionally, Ajoblanco is served chilled. It is often garnished with fresh grapes or sweet melon.
Ingredients
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7 oz (200 g) raw almonds
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10 oz (300 g) stale (from the day before) white bread, crust removed
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2 garlic cloves
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3 cups cold water
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2/3 cup extra virgin olive oil of OMED Arbequina or Diosas de Abril
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3 tablespoons sherry vinegar
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Salt to taste
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Green grapes or melon for serving
Instructions
Step 1: Soak the Bread
Place the bread in a bowl with a little water. Let it soften for 5 minutes.
Step 2: Blend the Ingredients
Add the almonds, bread, garlic, water, olive oil, vinegar, and salt to a blender.
Blend for several minutes until completely smooth and creamy.
Step 3: Chill the Soup
Transfer the mixture to a container.
Refrigerate for at least 2 hours until well chilled.
Step 4: Serve
Pour the chilled Ajoblanco into bowls.
Top with grapes or small cubes of melon.
Finish with a drizzle of extra virgin olive oil and serve immediately.
The Importance of a Good Olive Oil
Ajoblanco is made with only a handful of ingredients. Each one plays an important role in the final flavor.
Extra virgin olive oil gives the soup its silky texture and helps emulsify the almonds, bread, and water.
For the best result, choose a mild extra virgin olive oil. Varieties such as Arbequina or Empeltre work especially well. Their fruity and almond-like notes complement the almonds without overpowering the soup.
A balanced olive oil adds freshness and depth. It also helps preserve the delicate flavor that makes Ajoblanco Malagueño so unique.
Using a high-quality Spanish extra virgin olive oil can elevate this traditional cold soup and bring authentic Mediterranean flavor to every spoonful.
Serving Suggestions
Ajoblanco is perfect as an appetizer or light lunch.
Serve it with Spanish olives, toasted almonds, or a simple tapas spread.
It also pairs beautifully with fresh grapes, melon, and crusty bread.
Why You'll Love This Traditional Spanish Recipe
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Easy to prepare
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Naturally refreshing
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Perfect for summer
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Made with simple ingredients
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Authentic Andalusian flavor
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Rich in Mediterranean ingredients
This traditional Ajoblanco Malagueño recipe is a delicious way to enjoy one of Spain's most iconic cold soups. Creamy almonds, garlic, vinegar, and quality olive oil create a refreshing dish that has been enjoyed in Andalusia for generations.
