Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on the dish which comes from Granada and Málaga.

Head straight on to the Recipe For ♥ Ajoblanco ♥

We have a huge complex of factory outlets 40 kilometers from our office. Usually Dave and I go to their smaller location when either of us need a particular brand of shoes. And shoes were quite high on my agenda in March and April. I have arthritis in my right foot which is making walking in my sandals a challenge if my toe is sore. Someone recommended I get Skechers Sandals. So, I thought the outlet store would be a great place to look. That was after I had been to their main shop in Canal Walk. The sandal expedition turned out to be a waste of time as they did not have the style I wanted. I also decided to look at shoes with a good support to wear without socks with my dresses.

Today’s inspirational recipe from Lavender and Lime ♥ Ajoblanco ♥ #LavenderAndLime Click To Tweet

Once I had moved away from the main focus of looking for sneaker style slip ons, I found a shoe that was really pretty. But being made of plastic, no good for wearing without socks, while walking in the summer heat. A friend had come with me for the company and we walked into every store looking for something suitable. What really stood out to me was the pricing. I expected the stock to be sold at a reduced rate, being a factory outlet, But the shoes were no cheaper than me buying them at the Mall. Sadly for me, the only pair I found that I loved was four times the price I am prepared to pay for shoes. And I spend a lot on my footwear as we spend a lot of time walking when on holiday.



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5 from 1 vote


This white gazpacho (ajo blanco) is my version of the traditional recipe
Recipe Category: Soup
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 240 g blanched almonds, roughly chopped
  • 480 mls water
  • 1 clove garlic
  • 120 g stale, crustless bread, broken up
  • 60 mls olive oil, plus extra for drizzling
  • 10 mls sherry vinegar
  • 0.625 mls ground nutmeg
  • salt to season
  • 40 g carrot sticks, blanched and cubed
  • 30 g celery, cut in half lengthwise and cubed
  • 30 g baby cucumbers, trimmed, cut in half lengthwise and cubed
  • micro herbs for garnishing


  • Place the almonds into a bowl, pour the water over, cover and refrigerate overnight
  • Place the garlic into the microwave, zap for 30 seconds, then peel
  • Remove the nuts from the fridge, add the garlic and blend intil smooth
  • Place into a chinois and strain into a bowl
  • Add the bread, oil, vinegar and nutmeg and blend until smooth
  • Pass again through the chinois then season to taste with salt
  • Place into a jug (for serving) then place into the fridge to chill
  • In the meantime prepare the vegetables and divide between 4 bowls
  • Garnish with the micro herbs, drizzle oil into each bowl, pour the ajoblanco into the bowls and serve
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We are in Foggia, Italy, where we are spending the week exploring the area. I will not be replying to comments or reading blog posts until the 16th of May. You can follow our trip by taking a look at our holiday blog.
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4 thoughts on “Ajoblanco

  1. this is a favourite soup of mine for summer. I have been wearing Skechers for a few years now. so comfortable, and it makes me taller 🙂

  2. Hi Tandy, this looks like an interesting soup recipe. I am trying a lot of soups lately. I have never found the prices at factory shops to be particularly different unless the goods are shop soiled or damaged.

    1. Years ago I got four shirts at a cost of less than one from Old Khaki. But I think that’s a thing of the past now.

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