
By californiagrown.org
California Style Ajo Blanco - A Refreshing Summer Soup Recipe
Instructions
Prep:10min
This creamy cold soup from Andalusia, Spain, often known as "white gazpacho", charms with its nutty, garlicky flavors, achieved by blending almonds, bread, garlic, and a touch of vinegar for a subtle acidity. My California-inspired version adds cucumber for enhanced cooling qualities and a lighter texture, complemented by celery. Instead of vinegar, I use a green apple to add a balance of tartness and sweetness with a unique twist. The base is water, but almond milk can be used to intensify the almond flavor. It's delicious when simply served with a generous drizzle of olive oil, fresh grapes, or slices of cantaloupe. It can also be thickened for use as a vegetable dip. In my home, its smooth and refreshing flavors make it a standout addition to every summer menu.
Updated at: Wed, 02 Apr 2025 18:50:43 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories363.1 kcal (18%)
Total Fat26.7 g (38%)
Carbs24.6 g (9%)
Sugars6.1 g (7%)
Protein11.2 g (22%)
Sodium586.7 mg (29%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 cupblanched almonds

1Persian cucumber
large, peeled and chopped

2celery stalks
chopped

0.5green apple
preferably Granny Smith, cored and chopped

2slices of country bread
crusts removed

1 cupwater
or 1/2 cup, depending on desired thickness

almond
can with milk

1garlic clove
large, or more

1 tspkosher salt
more to adjust

green grapes

extra virgin olive oil
Instructions
View on californiagrown.org
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