Ajo Blanco Soup


Almond and garlic cold soup (no bread)

This delicious cold refreshing soup is a cousin to the gazpacho often called “white gazpacho”. It is a chilled creamy soup that is great to cool you off in the summer months it is completely vegan. Feel free to make 1-2 days in advance keep it chilled.

Serves 6


1 cup of blanched Marcona or California almonds (soaked overnight)

2 1/4 cups of cold water

1/4 cup of plain Almond milk (for extra creaminess) optional

1-2 garlic cloves depending how much you like garlic

2 tablespoons of White Mojo

1 granny smith apple peeled and diced

3 tablespoons of Extra Virgin Olive Oil

3 tablespoons of sherry Jerez vinegar or red wine vinegar

salt to taste

Garnish, pomegranate seeds and figs or White Grapes.


Soak almonds overnight in the two cups and a quarter cups of water and refrigerate.(you want all ingredients to stay cold)

In a blender add the almonds and soaking water, add the garlic, white mojo, apples, almond milk and a pinch of salt. Blend in high speed until smooth.

Add the vinegar and slowly pour in the olive oil through the top of the blender until soup is emulsified and creamy., if your blender is not too strong you may need to strain it. Adjust salt

Chill in the fridge and serve on a 3-4 oz glass, garnished with pomegranate seeds and dried mission figs or sliced white grapes.