In Spanish tapas cuisine, ajoblanco is traditionally thickened with almonds.
Ajoblanco is a chilled Spanish soup made from blanched almonds, bread, garlic, water, olive oil, and vinegar. The almonds and bread are blended into a smooth emulsion, producing a pale, creamy-looking soup without dairy. It is especially associated with Andalusia and Extremadura, and it is often served in small portions as a refreshing tapa.
The name literally means “white garlic,” referring to the soup’s color and its use of garlic. Ajoblanco predates the arrival of tomatoes and peppers from the Americas, so it represents an older Iberian style of cold soup than gazpacho.
Common garnishes include grapes, melon, or small pieces of ham. Ajoblanco is sometimes mistaken for a white version of gazpacho, but the two have different foundations: ajoblanco depends on almonds and bread, while classic gazpacho is centered on tomato and other vegetables.