Ajo Blanco Soup


Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

During these hot summer stretches, we’re all craving dishes that are refreshing yet satisfying, cooling yet comforting. Cold soups like Gazpacho are a regular go-to, but the Spanish Ajoblanco soup, while much lesser-known, is much more dynamic and rich.

Vegan Ajo Blanco soup

Ingredients

  • 150 grams of whole wheat bread
  • 2 cloves of garlic
  • 1/3 cup (80ml) of apple cider vinegar
  • 1/4 cup (60ml) quality olive oil
  • 150 grams peeled almonds ground well
  • 2 cups (470ml) almond milk
  • Sea salt
  • White pepper

To make the cream of bell pepper:

  • 4 red peppers
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic
  • 2 garlic cloves

Method

  1. Soak the bread in almond milk and apple vinegar for a night
  2. Grind in a white almond milk processor until you get a smooth paste
  3. Transfer the bread mixture into the mixer and add the ground almonds, olive oil, garlic and spices and grind well. Slowly add the almond milk until the texture is accurate and desirable.
  4. Broil the peppers 10 minutes on a high heat in the oven and then transfer to a closed container and let them sweat until they can be peeled easily. Sprinkle them with olive oil, garlic and balsamic vinegar and rest for about an hour until it cools.
  5. Puree the peppers and garlic into a cream and season with sea salt.

Tips

  • The Ajoblanco soup is wonderful when it’s cold, splashed with red pepper cream.
  • Recommended to serve with roasted almonds, crackers & basil leaves.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it