Corn Ajo Blanco
A Spanish-inspired cold soup that is both unique, refreshing, and nutritious.
Corn Ajo Blanco is a modern twist on traditional Spanish ajoblanco, a cold soup.
Often compared to gazpacho, it’s made with raw garlic, blanched almonds, bread, extra virgin olive oil, water, and sherry vinegar. The result is a smooth, slightly sweet soup with a creamy texture.
Why make this recipe?
- A refreshing cold soup, perfect for summer and hot days.
- Simple and quick to prepare, this vegetarian recipe requires no long cooking: just a high-speed blender.
- Corn adds natural sweetness, originality, and a subtle creamy texture.
- Healthy and nourishing: corn provides fiber, complex carbs, and antioxidants; almonds offer healthy fats and plant-based protein; garlic and olive oil contribute anti-inflammatory benefits. Low in calories but very satisfying!
Using a high-speed blender (Vitamix or Blendtec), blend the corn, almonds, and water. Reserve a few corn kernels for the topping. Add the garlic, bread, salt, Sherry vinegar, and olive oil. Blend until smooth and refrigerate. Let the soup rest in the fridge for at least 30 minutes.
Mix the reserved corn kernels and chopped peppers in a small bowl.
In each serving bowl, place some of the topping and slowly pour the cold soup over it.
Drizzle with your best extra virgin olive oil and garnish with a few fresh mint leaves.
So good!
Bon appetit and enjoy!
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