Vezorla Ajo Blanco
A cool, creamy almond & garlic soup from Andalusia, made richer with Vezorla picual traditional extra virgin olive oil.
Ingredients (Serves 4)
- 150 g blanched almonds (or raw almonds soaked and peeled)
- 100 g stale white bread (crust removed)
- 2–3 garlic cloves (adjust to taste)
- 100 ml Vezorla Picual Traditional EVOO (or Arbequina for a softer finish)
- 2 tbsp sherry vinegar (DOP Jerez, if possible)
- 500–600 ml cold water
- 1 tsp salt, to taste
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Garnish ideas:
- Green grapes, halved
- Melon cubes
- Drizzle of Vezorla Traditional EVOO
- Toasted almonds or microgreens
Instructions
- Soak the bread in water until soft. Squeeze gently and set aside.
- Blend almonds, garlic, soaked bread, vinegar, and salt in a blender or food processor.
- Drizzle in the olive oil slowly while blending to help it emulsify and turn creamy.
- Add cold water gradually until smooth and at your desired consistency.
- Taste and adjust salt or vinegar if needed.
- Chill for at least 1–2 hours. This soup is best served cold.
- Serve in small bowls with grapes, melon cubes, a swirl of EVOO, and toasted almonds if desired.
Veronica’s Tips:
If using Picual Traditional EVOO, the ajo blanco gets a stronger finish—perfect with the sweetness of grapes or melon.
If serving as an appetizer, pour into small glasses and top with a single grape and olive oil drop for a modern twist.
It’s naturally vegan and gluten-free if you use GF bread.
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