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Ajo blanco with cucumber, fresh and cold Spanish soup with almonds and cucumber
Refreshing chilled almond soup topped with diced cucumber

Cucumber Ajo Blanco

Author: Flavelo
Recipes Vegetarian & Vegan Soups
This is a refreshing variation of Ajo Blanco, where the green, 'watery' scent of cucumber meets the richness of the almond base cream. While the classic version is eaten with grapes, here cucumber cubes provide texture and hydration. A perfect hydrating dish in a heatwave, full of electrolytes and healthy fats.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Blender: For the smooth cream.
  • Knife: For precise dicing of the cucumber.

Allergen Information

⚠️ Nuts (almonds)
⚠️ Gluten
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Soak the bread crumb in water, then squeeze out.

Tip: The gluten and starch in the bread form the 'skeleton' that holds the emulsion.
2 ✓

Put the almonds, garlic, squeezed bread, and salt in the blender. Start blending.

Tip: Starting with the drier ingredients produces a finer paste.
3 ✓

Add the white wine and vinegar. With the motor running, slowly drizzle in the olive oil to make it creamy.

Tip: Slow addition of the oil is critical for a velvety texture.
4 ✓

Dilute with the ice water to the desired consistency. Taste to see if more acid or salt is needed.

Tip: Cold dulls flavours, so the soup should seem slightly too salty at room temperature to be perfect when cold.
5 ✓

Place in the fridge to rest.

Tip: During resting, the almond flavour 'opens up'.
6 ✓

Peel the cucumber (or leave stripes of skin for visuals), cut in half, scrape out the seeds, and cut into small cubes.

Tip: Removing the seeds is important so they don't water down the soup or distract from the texture.
7 ✓

Serve sprinkled with the cucumber cubes and herbs.

Tip: The crunch of the cucumber brings excitement to the creamy soup.

Recipe FAQ

Can I use skin-on almonds?
Not recommended. The skin would give the soup a brown colour (it should be 'blanco', i.e. white) and a bitter taste.

Ingredients

  • 200 g Blanched almonds
  • 100 g Stale white bread crumb
  • 2 cloves Garlic
  • 100 ml Extra virgin olive oil
  • 50 ml Dry white wine (optional, but adds depth)
  • 1 tbsp Apple cider vinegar or Sherry vinegar
  • 500 ml Ice water
  • 1 tsp Salt
  • 1 pc Cucumber (snake cucumber)
  • 1 bunch Fresh parsley or dill