Ingredients
Method
- Toast the almonds. Spread them on a baking sheet and bake at 350°F for about 8 minutes until fragrant and lightly golden. Let cool slightly (this makes skin removal easier if they still have some).
- Blend to silky smooth. In a food processor, combine toasted almonds with garlic, lemon juice, and salt. Pulse until finely chopped, then slowly stream in olive oil while the processor runs for about 1 minute until you have a thick paste. Add water gradually and blend again until completely smooth — this should take another 2 minutes of processing.
- Taste and adjust. The soup will be quite concentrated at this point. It should taste strongly of almonds but not overwhelmingly so. If it's too strong, add a splash more cold water.
- Chill thoroughly. Transfer to a container and refrigerate for at least 2 hours before serving (though I often make it the night before). The flavors meld beautifully overnight.
- Serve. Ladle into bowls or glasses alongside chilled grapes and a sprig of mint. Don't be shy — guests love popping whole grapes into their mouths between spoonfuls.
Nutrition
Notes
Ajo blanco has been in my rotation since then for good reason — it's a Spanish almond soup with garlic and olive oil at its core, served cold with grapes as garnish. The texture is velvety without being heavy, and the flavor is bright enough to cut through heat but gentle enough that no one complains about eating it on a hot day.
One thing I've learned over dozens of batches: toast your almonds before blending them. That extra step gives the soup its signature nutty depth rather than leaving it tasting like raw ground nuts. Keep the grapes chilled separately, and they'll add a nice crunch against the smooth soup when you serve.