Quick Recipe Version (TL;DR)

Yield: 4 servings (as a starter)
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 2 hours 25 minutes (includes chilling)

Quick Ingredients

200 g blanched almonds (about 1 2/3 cups)
150 g day-old white bread, crusts removed (about 5 oz), plus cool water for soaking
2 garlic cloves (8–10 g), germ removed
6 tbsp extra-virgin olive oil (90 ml), plus extra for drizzling
2 tbsp sherry vinegar (30 ml)
3 cups ice-cold water (720 ml), plus 1–2 ice cubes per bowl if desired
1 1/4 tsp kosher salt, plus flaky salt to finish
200 g seedless white grapes, halved (about 1 1/3 cups) or 2 cups chilled melon cubes

Do This

1. Soak bread 5–10 minutes in cool water; squeeze out firmly until just damp.
2. In a blender, add garlic and salt; pulse to mince. Add almonds and squeezed bread; blend to a thick paste.
3. With blender running, slowly drizzle in olive oil to emulsify until glossy.
4. Stream in ice-cold water and sherry vinegar; blend 1–2 minutes until ultra-smooth and slightly thick.
5. Strain through a fine mesh sieve for a silky texture; adjust seasoning.
6. Chill at least 2 hours. Serve very cold with grapes or melon, a drizzle of olive oil, and a pinch of flaky salt.

Why You’ll Love This Recipe

Classic Andalusian refresher: creamy, savory, and bright with sherry vinegar.
Zero cook time and make-ahead friendly—perfect for hot days or dinner parties.
Silky, restaurant-worthy texture thanks to blending and straining.
Beautiful contrast of flavors: garlicky almond base with sweet grapes or melon.

Grocery List

Produce: 2 garlic cloves, 200 g seedless white grapes or 2 cups melon (honeydew or Galia)
Dairy: None
Pantry: Blanched almonds, day-old white bread, extra-virgin olive oil, sherry vinegar, kosher or sea salt

Full Ingredients

For the Ajo Blanco

200 g blanched almonds (about 1 2/3 cups), unsalted
150 g day-old white country bread or baguette, crusts removed and torn (about 5 oz)
2 garlic cloves (8–10 g), germ removed for milder flavor
6 tbsp extra-virgin olive oil (90 ml), preferably a mild, fruity style
2 tbsp sherry vinegar (30 ml)
3 cups ice-cold water (720 ml), plus more for soaking the bread
1 1/4 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste

To Serve

200 g seedless white grapes, halved (about 1 1/3 cups) or 2 cups chilled melon cubes (1.3 cm / 1/2 inch)
Extra-virgin olive oil, for drizzling (about 2 tbsp)
Flaky sea salt, to finish
Ice cubes, optional (1–2 per bowl for extra chill)

Step-by-Step Instructions

Step 1: Soak the bread

Place the torn bread in a bowl and cover with cool water. Soak for 5–10 minutes until fully hydrated. Lift out handfuls and squeeze firmly to remove as much water as possible until the bread is just damp. Discard soaking water.

Step 2: Prep the garlic and almonds

Remove the green germ from the garlic cloves to prevent harshness. If your almonds are not blanched, pour boiling water over them, wait 1 minute, drain, and slip off skins. Pat dry. Blanched almonds keep the soup snowy white and silky.

Step 3: Make the paste

Add garlic and salt to a blender; pulse to mince. Add the blanched almonds and the squeezed bread. Blend, scraping down as needed, until you have a thick, cohesive paste. If the blender struggles, add 2–3 tablespoons of the ice-cold water to help it catch.

Step 4: Emulsify with olive oil

With the blender running on medium, slowly drizzle in the olive oil in a thin stream. Blend until the mixture looks glossy and creamy—this step builds body and a luxurious mouthfeel.

Step 5: Add water and vinegar, then blend silky smooth

Pour in the ice-cold water and sherry vinegar. Blend on high for 60–90 seconds until absolutely smooth and pale ivory, the consistency of light cream. Taste and adjust with a pinch more salt or vinegar if needed.

Step 6: Strain for a restaurant-smooth finish

For the silkiest soup, pass the mixture through a fine-mesh sieve (or nut-milk bag) into a pitcher or bowl, pressing with a ladle or spatula. Discard the solids. This removes any graininess from almonds or bread.

Step 7: Chill thoroughly and serve icy cold

Cover and refrigerate at least 2 hours (and up to 24 hours). To serve, ladle into chilled bowls. Top with halved white grapes or melon cubes, drizzle with a little olive oil, and finish with a pinch of flaky sea salt. For extra frostiness on hot days, add an ice cube to each bowl.

Pro Tips

Chill everything: cold blender jar, cold water, and chilled bowls make a noticeable difference.
Use day-old bread with crusts removed for a smoother, whiter soup.
Choose a mild, fruity olive oil—robust peppery oils can overpower the delicate almond flavor.
Degerm the garlic to avoid sharp, lingering heat.
Strain the soup; it’s the secret to an ultra-silky, restaurant-quality texture.

Variations

Melon version: Replace grapes with chilled honeydew or Galia melon cubes for a fragrant, slightly sweeter finish.
Gluten-free: Use a neutral gluten-free white loaf, or reduce bread to 75 g and increase almonds to 230 g for body.
Cucumber lift: Blend in 1/2 peeled English cucumber (seeded) for extra freshness; reduce water slightly to compensate.

Storage & Make-Ahead

Refrigerate in a covered pitcher or airtight container for up to 3 days. The soup may separate; simply whisk or blend briefly before serving. Do not freeze—freezing breaks the emulsion and dulls the fresh flavors. Grapes or melon are best added just before serving.

Nutrition (per serving)

Approximate: 600 calories; 46 g fat; 34 g carbohydrates; 14 g protein; 6 g fiber; 650 mg sodium. Values will vary based on bread type, salt, and garnish amounts.

Chilled Ajo Blanco with Grapes or Melon