Vezorla Ajo Blanco
A cool, creamy almond & garlic soup from Andalusia, made richer with your own 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
Garnish ideas:
Green grapes, halved
Melon cubes
Drizzle of Vezorla 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, 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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