Ajo Blanco
Ajo Blanco is a traditional cold soup from southern Spain, particularly the Andalusia region. It is made from a base of blended blanched almonds, garlic, stale bread, olive oil, and vinegar, typically served chilled with fresh grapes or melon as a garnish.
🍽️ Nutrition at a glance
This dish is primarily high in healthy fats from almonds and olive oil, with a moderate amount of protein from the nuts. A typical serving provides a good source of vitamin E, magnesium, and healthy monounsaturated fats, with a rough calorie range of 200-300 per bowl depending on portion size and specific ingredients.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 5 g |
| Carbs | 15 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 300 mg |
| Potassium | 400 mg |
| Magnesium | 60 mg |
| Vitamin E | 4 mg |
| Vitamin C | 10 mg |
| Iron | 1.5 mg |
| Calcium | 80 mg |
| Phosphorus | 120 mg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Ajo Blanco is often considered a precursor to the more famous gazpacho and showcases the Moorish influence on Spanish cuisine, as almonds and garlic were staples in medieval Iberian cooking. Nutritionally, it's unique as a savory, protein-rich soup that's naturally gluten-free when made without bread, offering a refreshing yet substantial alternative to typical cold soups.
