Ajoblanco
Ajoblanco
Traditionally made with bread, almonds, garlic, and olive oil, this modern take swaps in white beans for a lighter, protein-rich, and naturally gluten-free version.
Too hot to cook? In southern Spain, that’s not a problem — it’s a way of life. Ajoblanco is a cold Andalusian soup traditionally made with day-old bread. But here at Gary’s Urban Larder, we’re doing it my way — naturally gluten-free, with white beans standing in for bread. They bring body and creaminess without heaviness, making this perfect for the kind of summer day when the air itself feels too thick to move.
Marbella may claim this as a local treasure, but I’m convinced it belongs anywhere the sun is high, the wine is chilled, and lunch is best enjoyed without turning on the stove.
Watch my video to follow along step-by-step.
Ajoblanco — Marbella’s Cold & Best Kept Secret
Ingredients (serves 4)
For the soup:
1 cup (150 g) blanched almonds
1 cup (165 g) cooked white beans (such as cannellini), drained and rinsed if canned
2 cloves garlic, crushed
3 tbsp (45 ml) sherry vinegar (or white wine vinegar)
½ cup (120 ml) extra virgin olive oil, plus extra for drizzling
2 cups (480 ml) cold water, more if needed
½ tsp (3 g) fine sea salt, or to taste
For garnish:
Green grapes, halved
Cucumber, diced small
Olive oil drizzle
Method
Blanch the almonds — if not already skinned, cover almonds in boiling water for 1 minute, drain, and slip off the skins.
Blend — in a blender, combine almonds, beans, garlic, vinegar, salt, and half the water. Blend until smooth.
Emulsify — with the blender running, slowly stream in the olive oil until the soup turns pale and creamy.
Adjust — add remaining water a little at a time until you reach a pourable, velvety consistency. Taste and adjust seasoning.
Chill — refrigerate at least 1 hour before serving for best flavor.
Serve — pour into chilled bowls, garnish with grapes, cucumber, and a final drizzle of olive oil.
📌 Serving Notes
For an elegant touch, freeze the grapes for 30 minutes before serving.
A slice of jamón ibérico draped over the edge of the bowl will take it into mar y montaña territory (not vegan, but deeply Spanish).
Pair with a chilled fino sherry or a crisp white wine.
The Larder Notes
Some recipes carry the season in their very bones. Ajoblanco is one of them — a quiet, cooling answer to summer’s excess. It’s not a showy soup. It doesn’t need to be. You bring it to the table in chilled bowls, a few scattered grapes and cucumber on top, the olive oil catching the light — and those lucky enough to taste it will understand. No explanation required.
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