Ajoblanco Cold Soup

Ajoblanco Cold Soup
Ajoblanco Cold Soup

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La Cocina Goya

Spanish Cold Soup

Traditional Ajoblanco Cold Soup, a classic chilled soup made with garlic, almonds, bread and GOYA® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste. This Spanish soup makes a wonderful summer meal on hot days.

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1 cup

blanched Marcona almonds

3 cups

cubed crustless crusty bread (day old)


½ cup

chopped red or green grapes

2 tbsp.

thinly sliced fresh basil, optional

1 tsp.

lime zest, optional

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Step 1

In blender, purée almonds, 3 cups cold water and garlic until milky. Add bread, 2 tbsp. oil, vinegar and Adobo seasoning; pulse until smooth. Strain through fine-mesh strainer. Refrigerate in airtight container for at least 2 hours or up to 2 days.

Step 2

Divide among large shot glasses. Garnish with grapes, basil and lime zest. Drizzle with remaining oil.

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Tip by La Cocina Goya

How to blanch almonds?

To blanch almonds (or remove skins), add almonds to small pot of boiling water. Cook for 60 seconds. Drain and rinse under cold water. Squeeze each almond to remove the skin.

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20

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