Simple yet sophisticated, Ajo Blanco is a flavorful cold summer soup. Hailing from the region of Andalusia in Spain, it’s often referred to as “white gazpacho.” It traditionally includes a blend of almonds, bread, and garlic, with a touch of vinegar—usually Jerez—for a hint of tanginess. Unlike its more famous red counterpart, Gazpacho, Ajo Blanco presents a creamy white appearance—hence its name ‘blanco’. The garlicky nutty, garlicky flavor profile, lend to its name ‘ajo’.

What is Ajo Blanco? Jaíne explains…

Like so many dishes of Mediterranean cuisine, this was a humble peasant dish, made with easily accessible ingredients like stale bread, and abundant Mediterranean almonds, to be served as a cooling comfort during the hot Andalusian summers.

As any good recipe should, this one has evolved as it spread around the world, incorporating various local ingredients and becoming more intricate. In France, for example, I had the chance to enjoy a phenomenal spoonful during a tasting menu. The most velvety Ajo Blanco made with a blend of almonds and peanuts (peanuts are everywhere in Paris these days!), accompanied by a chunk of cold, impeccably poached lobster tail generously drizzled with leek oil.

It is traditionally garnished with green grapes and drizzled with high-quality extra virgin olive oil—just as I did here—adding a sweet and fruity contrast to the savory base. In Brazil, I once was served this summer soup with a drizzle of passionfruit juice and plenty of its seeds. All delightfully unusual and unforgettable.

Jaíne’s California-Style Version of this Classic Summer Soup

My version intends to make good use of the bounty of California. Incorporating cucumber enhances not only the soup’s cooling qualities but also its lighter texture. And celery, pairs excellently with cucumber. Instead of vinegar, I use a green apple, providing the perfect amount of tartness, sweetness, and a unique note—I believe—of je ne sais quoi.

This recipe, in fact, that highlights the bounty of the Golden State, originated in Spain to honor ingredients from Mediterranean lands. I like to think that in both scenarios, they’re a celebration of ingredients that thrive in these fertile lands.

California almonds, especially, lend incomparable flavor to this summer soup due to their superior quality. Many varieties of almonds grow here using sustainable production practices and make a significant contribution to both the local economy and global agriculture, accounting for over 80% of the world’s almond supply.

Cucumbers, celery, garlic, and grapes, are among the other California-grown ingredients that make a difference. Each contributes to the quality of this dish and vital to the standards of the real, honest cooking practices I believe in.

An Easy and Versatile Summer Soup Recipe

And speaking of cooking practices, what I love most about cold soups is their versatility (and deliciousness, of course!). This particular one allows me to make many adaptations. I use water as the base, but almond milk would make an even better substitute—enhancing the almond flavor. While almonds are traditional (and a favorite), a mix of almonds and other nuts would add interesting complexity. Additionally, it can be served with other fruits (I can think of ripe, juicy cantaloupe), and it could also be used as a dip for veggies.

It’s vegan, and you can make it gluten-free if necessary by being careful with your bread choice.

Ideally, the soup is made two hours ahead and then left in the fridge to chill, which makes it a great make-ahead dish. I’ve made it overnight, and it tastes as delicious the next day. If you opt to make it ahead, be sure to store it in an airtight container to maintain its freshness and flavor. Before serving, give it a good stir and taste to adjust the seasoning if needed—temperature changes might make this necessary. Ajo Blanco can remain in the refrigerator for up to 3 days.

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California Style Ajo Blanco – A Refreshing Summer Soup Recipe

Jaíne Mackievicz

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.

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Prep Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Soup

Cuisine Spanish

Servings 4 servings

Calories 245 kcal

Equipment

• Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup blanched almonds
• 1 large Persian cucumber peeled and chopped
• 2 celery stalks chopped
• ½ green apple preferably Granny Smith, cored and chopped
• 2 slices of country bread crusts removed
• 1 cup water or ½ cup, depending on desired thickness
• *can substitute with almond milk
• 1 large garlic clove or more
• 1 tsp kosher salt + more to adjust

To serve

• Green grapes
• Extra virgin olive oil

Instructions

 

• Combine the almonds, cucumber, celery, apple, garlic, salt, bread, and water or almond milk in a blender and blend until smooth.
• Taste and adjust if necessary.
• Adjust thickness by adding more water or almond milk if needed and blend again.
• Refrigerate the soup for at least 2 hours, until chilled.
• Pour the chilled soup into the serving containers of choice (be creative!)
• Garnish with green grapes and a drizzle of extra virgin olive oil.

Notes

If you need help blanching the almonds…Bring a small pot of water to a rolling boil.
Carefully add the 1 cup of raw almonds to the boiling water and let them boil for about 1 minute. Do not overcook, as this can make the almonds soggy.

Drain the almonds in a colander and immediately rinse them under cold running water to cool them down and stop the cooking process.

Once the almonds are cool enough to handle (but don’t wait too long), gently squeeze each almond between your fingers. The skin should slip off easily. Then discard the skins, and your almonds will be ready to use.

Nutrition

Serving: 1portionCalories: 245kcalCarbohydrates: 18gProtein: 9gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 660mgPotassium: 360mgFiber: 5gSugar: 6gVitamin A: 78IUVitamin C: 4mgCalcium: 107mgIron: 2mg

Keyword ajo blanco, soup, summer soup

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More summer recipe inspo from Jaíne

Pistachio Cake with Macerated Strawberries and Whipped Mascarpone

This pistachio cake from is rich and rewarding, with a melting, flourless, pistachio-buttery base that gently sinks into creamy deliciousness as it cools. But to complement the cake, the sunken center of each slice is crowned with softly whipped, vanilla-speckled mascarpone. Pair it with macerated berries, it is bursting with sweetness and a hint of tartness.

Meet Jaíne Mackievicz

Jaíne Mackievicz is a talented Brazilian chef – popular for her impressive skills and creative culinary creations. She gained widespread recognition as a contestant on Food Network’s “The Julia Child Challenge”. This cooking competition celebrates the legacy of the iconic chef Julia Child. Jaíne’s passion for cooking and her ability to infuse Brazilian flavors into her dishes have earned her a devoted following. She continues to inspire food enthusiasts with her innovative recipes and engaging personality. Be sure to subscribe to her Substack for more!