In Spanish tapas cuisine, the cold soup made from almonds, bread, garlic, water, and olive oil is called ajoblanco.
Ajoblanco is a traditional Andalusian and Extremaduran cold soup. Its base is created by blending blanched almonds with bread, garlic, water, vinegar, and olive oil until smooth and creamy. Unlike red gazpacho, it contains no tomato and is typically pale white. Grapes or pieces of melon are common garnishes or accompaniments.
The dish is often described as a predecessor of tomato-based gazpacho because almonds and bread were available in Iberian cooking before tomatoes arrived from the Americas. Its ingredients also make it filling despite its cool, light presentation.
Ajoblanco is sometimes confused with salmorejo because both are thick chilled soups served in southern Spain. Salmorejo is tomato-based, while ajoblanco gets its body and pale color primarily from almonds, bread, and olive oil. Regional recipes vary in acidity, thickness, and garnish.