Uploaded July 2026 | Updated September 2026, 1 hour ago
🇪🇸 Spain are one game away from another World Cup final… and today we’re making Ajoblanco.
Instead of the obvious paella, I wanted to tell the story of one of Spain’s oldest dishes. Ajoblanco is a traditional chilled soup from Andalusia that’s actually older than gazpacho, dating back to a time before tomatoes arrived in Europe. Made with almonds, stale bread, garlic, olive oil and sherry vinegar, it’s smooth, elegant and perfectly balanced… just like this Spain team.
Can they take one more step and book their place in another World Cup final? 🇪🇸⚽
🥣 Ajoblanco (Serves 4)
Ingredients
* 200g blanched almonds
* 100g stale white bread, crusts removed
* 1 large garlic clove
* 80ml extra virgin olive oil
* 2 tbsp sherry vinegar
* 600ml ice-cold water
* 1 tsp sea salt
* Green grapes, halved (to serve)
* Toasted almonds, roughly chopped (to serve)
* Extra virgin olive oil, to finish
Method
1. Soak the bread in a little cold water for 5–10 minutes, then squeeze out the excess.
2. Add the bread, almonds, garlic, sherry vinegar, salt and half the cold water to a blender. Blend until completely smooth.
3. With the blender running, slowly pour in the olive oil to emulsify the soup, then add the remaining water until silky and pourable.
4. Pass through a fine sieve for an ultra-smooth finish, then chill for at least 2 hours.
5. Serve in chilled bowls with halved green grapes, chopped toasted almonds and a drizzle of extra virgin olive oil.
#worldcup #spanishfood #spain #AjoBlanco #footballfood
🇪🇸 Spain are one game away from another World Cup final… and today we’re making Ajoblanco.
Instead of the obvious paella, I wanted to tell the story of one of Spain’s oldest dishes. Ajoblanco is a traditional chilled soup from Andalusia that’s actually older than gazpacho, dating back to a time before tomatoes arrived in Europe. Made with almonds, stale bread, garlic, olive oil and sherry vinegar, it’s smooth, elegant and perfectly balanced… just like this Spain team.
Can they take one more step and book their place in another World Cup final? 🇪🇸⚽
🥣 Ajoblanco (Serves 4)
Ingredients
* 200g blanched almonds
* 100g stale white bread, crusts removed
* 1 large garlic clove
* 80ml extra virgin olive oil
* 2 tbsp sherry vinegar
* 600ml ice-cold water
* 1 tsp sea salt
* Green grapes, halved (to serve)
* Toasted almonds, roughly chopped (to serve)
* Extra virgin olive oil, to finish
Method
1. Soak the bread in a little cold water for 5–10 minutes, then squeeze out the excess.
2. Add the bread, almonds, garlic, sherry vinegar, salt and half the cold water to a blender. Blend until completely smooth.
3. With the blender running, slowly pour in the olive oil to emulsify the soup, then add the remaining water until silky and pourable.
4. Pass through a fine sieve for an ultra-smooth finish, then chill for at least 2 hours.
5. Serve in chilled bowls with halved green grapes, chopped toasted almonds and a drizzle of extra virgin olive oil.
#worldcup #spanishfood #spain #AjoBlanco #footballfood
