Ajo Blanco (Spanish Chilled Soup)

Prep Time
3 mins

This chilled almond soup could not be easier to make but it is tasty and filling, and perfect on a warm day.


  • 3.5oz blanched almonds
  • 4oz white bread (crusts removed), broken into small pieces
  • 1 clove garlic, peeled (or 1 tsp garlic paste)
  • 1½ tbsp sherry vinegar or red wine vinegar
  • 1½ cups water
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Put the almonds, bread, garlic, vinegar and water into a blender. Blitz until smooth.
  2. Refrigerate for up to an hour.
  3. Season to taste, drizzle the olive oil on top, and serve.

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