Ajo blanco (chilled garlic and almond soup with grapes)

Mobile version Print

By: Celia Brooks Brown

On TV Tonight

  • 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
  • 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
  • 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie

This recipe is classed as easy

Rating 3.34 / 5 (32 votes)

Prep time:
15 min, plus chilling time

Celia Brookes Brown whizzes up her own divine version of a deliciously cool Andalusian speciality soup


1. Place the bread in a dish which will hold it in a single layer, and pour the milk over. Leave until the milk has been absorbed.

2. Transfer the soaked bread to a blender and add the almonds, garlic, vinegar, oil, salt and half the water. Process until smooth. Check the consistency and add more water until you get a soup-like consistency. Adjust the seasoning.

3. Chill the soup until very cold. Chill the grapes at the same time.

4. Serve the soup in chilled teacups or bowls, each one garnished with a small handful of grapes.


  • 100 g crusty white bread, 2-day old, sliced
  • 125 ml milk
  • 100 g whole blanched almonds
  • 2-3 cloves garlic, halved
  • 1-2 white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 500 ml cold water
  • pinches salt
  • small bunch mixed red and green seedless grapes, halved

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register