Ajoblanco
Chilled Andalusian soup of almonds, bread, garlic and olive oil
Ajoblanco is a cold soup from Andalusia in southern Spain, made by blending bread, almonds, garlic, olive oil and water. It is often served as a starter, especially in Granada and Málaga, and is usually accompanied by grapes or melon. The soup is enjoyed during warm weather and features a smooth, creamy texture.
- Served cold, often with grapes or melon
- Made from bread, almonds, garlic, olive oil and water
- Traditional in Granada and Málaga, Andalusia
- Almáchar hosts an annual ajoblanco festival during grape harvest
- Sometimes called 'white gazpacho'
What is Ajoblanco?
Ajoblanco is a pale, creamy soup made by blending soaked bread, ground almonds, garlic, olive oil, water, and a touch of salt. Sometimes vinegar is added for a bit of sharpness. The soup is smooth and served cold, often poured into bowls or glasses. It is typically garnished with fresh fruit, such as grapes or melon, which add a sweet contrast to the savory, nutty flavor of the soup. The texture is rich and velvety, with a mild garlic aroma.
Where does Ajoblanco come from?
Ajoblanco comes from Andalusia in southern Spain, especially the cities of Granada and Málaga. Its roots are linked to Arab influence, as almonds and many other ingredients were brought to Spain by the Arabs. Some stories suggest Roman origins, but these are less supported, since almonds were not present in Spain until later. Over time, ajoblanco became a staple of Andalusian cooking, especially in regions where almonds were plentiful.
How is Ajoblanco made?
To make ajoblanco, hard bread is first soaked in water to soften it. Almonds and garlic are crushed together, sometimes with a splash of vinegar, using a mortar and pestle until they form a smooth paste. The softened bread is then added, along with olive oil and more water, and the mixture is blended until it becomes creamy and emulsified. The soup is chilled before serving, and is often topped with fruit.
How and when is Ajoblanco eaten?
Ajoblanco is usually enjoyed as a light meal or appetizer during hot weather. In Málaga, it is commonly served with Muscat grapes, while in Granada, it may be paired with baked potatoes and sometimes thinned to drink from a glass. The soup is a popular choice at gatherings and festivals, and is often eaten at midday or in the evening. Its cool temperature and fresh flavors make it a favorite in summer.
Kinds of Ajoblanco
In Extremadura, a related dish called ajoblanco extremeño is made without almonds, using bread, garlic, olive oil, water, and sometimes egg yolk to create the emulsion. Some versions there include tomatoes or cucumbers. During times when almonds were scarce, such as after the war, dried bean flour was used instead. Modern cooks sometimes experiment with different fruits or other garnishes.
What Ajoblanco means
Ajoblanco is tied to local identity in Andalusia, especially in Málaga and Granada. The town of Almáchar celebrates the soup each year with a festival during the grape harvest in early September. This event, recognized as a tourist attraction in the region, highlights the importance of ajoblanco in local food culture. The soup is also sometimes called 'white gazpacho' due to its color and chilled serving style.
Questions people ask about Ajoblanco
What is ajoblanco made of?
Ajoblanco is made by blending bread, ground almonds, garlic, olive oil, water, salt, and sometimes vinegar. The mixture is served cold and often garnished with fruit.
Where does ajoblanco come from?
Ajoblanco is a traditional soup from Andalusia in southern Spain, especially popular in the cities of Granada and Málaga.
When is ajoblanco usually eaten?
It is typically enjoyed as a starter or light meal during lunch or dinner, especially in warm weather. It is also served at festivals in Andalusia.
Are there different versions of ajoblanco?
Yes, in Extremadura, a version is made without almonds and may include egg yolk, tomatoes, or cucumbers. Sometimes, dried bean flour replaces almonds when they are not available.
How is ajoblanco served?
Ajoblanco is served chilled, often with grapes or melon. In some places, it is paired with baked potatoes or thinned to drink from a glass.
Good reading and sources
The facts on this page come from the Wikipedia article "Ajoblanco", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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