Ajo Blanco With Klara Risberg

Recipe and words by Klara Risberg

Step aside Gazpacho, there’s a new kid in town. I actually don’t mean that, and nor is Ajo Blanco a new thing. However, it’s a surprisingly unknown Spanish almond soup which is perfect on a hot day served ice cold, just like a Gazpacho.

Serves 4


250 g blanched almonds
100g white bread, preferably a few days old
250 ml milk
300-400 ml ice cold water
3-4 garlic cloves, grated
1 small peeled cucumber
2-3 tbsp sherry vinegar or white balsamic
200 ml olive oil
3 yellow cherry tomatoes, for garnish
4-5 green grapes, for garnish
Fennel dill, for garnish (optional)


Start with the almonds, toast them JUST until they start to shift in colour on 200 degrees for a few minutes. I highly recommend checking every three minutes and once you see some colour you remove them quickly from the oven and transfer to a plate to cool. Save a few almonds for garnish.

Remove the crust from the stale ish bread and cut in small cubes, add the milk and let sit for 10 minutes.

Blitz the cold almonds in a food processor and add the bread (save the liquid), let it mix for a few minutes then rest for 5 minutes. Add the water, bread milk, cucumber, garlic and drizzle in the olive oil with the machine running. Season to taste with salt and vinegar. If you think the soup is too loose add some more liquid. Strain the soup through a sieve and cool at least two hours before serving.

When you are ready to serve, divide the soup in four bowls, drizzle some good quality olive oil, thinly slice the tomatoes and grapes, chop the remaining almonds and sprinkle on top. Top with the fennel dill if using and serve immediately. 

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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