Ajo blanco with mixed herb oil

Ajo blanco with mixed herb oil

This ajo blanco recipe has a very silky, creamy texture, with a flavour that’s highly seasoned with garlic, salt and sherry vinegar. It’s perfect for warm weather and makes a lovely light lunch or starter.
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  1. Step 1

    Tear the bread into pieces and combine with the milk. Set aside to soak
  2. Step 2

    Toast the almonds in a dry pan until they're starting to turn golden in patches. Set aside some for garnish – a few for each bowl
  3. Step 3

    Transfer the remaining almonds to a blender. Squeeze out the bread and add it too, then add a splash of water and blend until you have a paste
  4. Step 4

    With the motor running, slowly add the water
  5. Step 5

    Then add the garlic, oil and vinegar and blend until smooth. Season really well with salt and white pepper
  6. Step 6

    Strain the soup through a fine sieve then transfer to the fridge until well chilled
  7. Step 7

    To serve, divide between bowls, top with the grapes and dots of herb oil