Orange and Almond Cold Soup (Ajo Blanco)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Andalusian cold soup blending blanched almonds, garlic, and citrus, perfect for a light summer starter. This Spanish-inspired soup recipe, ready in about 15 minutes, pairs blanched almonds, stale white bread, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 cup blanched almonds, 2 slices crustless stale white bread, and 2 peeled garlic cloves. Pulse until finely ground.
  2. Step 2: With the processor running, slowly add 3 cups cold water, 1/4 cup extra virgin olive oil, 2 tbsp white wine vinegar, and 1 tsp salt. Blend until smooth and creamy.
  3. Step 3: Transfer the soup to a bowl, cover, and chill in the refrigerator for at least 2 hours to meld flavors and thicken slightly.
  4. Step 4: Before serving, stir the soup gently. Ladle into bowls and garnish each with fresh orange segments from 1 large peeled orange, 1/2 cup sliced green grapes, and 2 tbsp toasted sliced almonds.
  5. Step 5: Serve immediately as a refreshing cold starter on a warm day.

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