• 220 g blanched almonds
  • 100 g stale white bread (crusts removed)
  • 600 ml ice-cold water
  • 4 cloves garlic (finely chopped)
  • 1/2 cucumber (peeled and coarsely chopped)
  • 200 ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 4 tomatoes (cut into wedges)
  • Pinch of sea salt
  • Pinch of black pepper
  • 4 sprigs parsley (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 sprigs fresh thyme (the leaves finely chopped)
  • 1/4 onion (chopped into small cubes)
  • Toasted almonds, roughly chopped

Dressing ingredients

  • 6 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 clove garlic (finely chopped)
  • 3 sprigs thyme (the leaves finely chopped)
  • Salt and pepper to taste

This dish contains special tomatoes with a deep-red internal colour that stand out beautifully from a dish, especially from this classic white soup called Ajo Blanco. This is a Spanish soup mainly made from almonds. When you eat this soup for lunch on a Saturday or Sunday, your weekend just keeps getting better and better.

Total votes: 345


Preparation Ajo Blanco

  • Toast the almonds in a dry pan until they start to brown. Allow to cool. Keep a few almonds aside for garnishing.
  • Soak the bread in cold water.
  • Place the remaining almonds in the food processor. Squeeze the break and roughly tear it in the blender.
  • Add a little water and blend for 1 minute. Add the water a little at a time while the food processor is running.
  • Then add the garlic, cucumber, olive oil, and vinegar.
  • Blend until smooth. Strain the mixture if necessary.

Preparation tomato salad and dressing

  • Wash and dry the tomatoes and cut them into wedges.
  • Season the tomatoes with salt and pepper.
  • For the dressing, whisk the sherry vinegar into the olive oil and add the other ingredients.
  • Marinate the tomatoes with the dressing.

To serve

  • Spoon a layer of Ajo Blanco into a deep bowl. Spoon the tomatoes into the middle and garnish with the almonds and the remaining ingredients.

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