White Gazpacho – Ajoblanco with Iberico Ham

Ajoblanco or “white gazpacho”, is a popular Spanish cold soup typical from Granada and Malaga. Ajoblanco traditionally is served on hot summer days, but it is also a great appetizer to start the celebrations, not only during summer season.


  • 3 cups mineral or filtered water
  • 7 ounces blanched almonds
  • 1 clove garlic
  • 3 ounces white bread, torn into small pieces
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt
  • 6 seedless grapes, peeled
  • 1oz iberico ham


  1. Mix almonds, garlic and salt in a food processor and blend.
  2. Add bread, 1/2 cup of water, vinegar and blend until very smooth.
  3. Add remaining water, with the blender still running, add oil and blend until soup is emulsified.
  4. Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours.
  5. Cut up grapes, jamon and almonds into smaller pieces for sprinkling.
  6. Serve soup in small glasses or cups and sprinkle on top grapes, jamon and almonds.
  7. Enjoy!!!


Out of stock
100% Iberico Paleta
Original price was: $41.60.Current price is: $38.99.


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