Slow Food

What is ajoblanco and what makes it so special?

Ajoblanco is a creamy, white chilled soup from Andalusia, made with almonds, bread, garlic, olive oil and water. Older than gazpacho, simpler than salmorejo — yet just as refreshing and nourishing.

My first spoonful of ajoblanco

The first time I tasted ajoblanco, I wasn’t quite sure what I was looking at. It looked like yoghurt, smelled of garlic, and tasted… surprisingly gentle. Someone explained that it was “pauper’s food” — bread, garlic, almonds, water and oil. I thought: seriously, can that even count as a dish? Until I filled my spoon again. And again.

Ajoblanco might be the most underestimated cold soup of southern Spain. Older than gazpacho, simpler than salmorejo — and yet far less famous.

A soup with history

This white soup, made from almonds, stale bread, garlic and olive oil, has its roots in Moorish times. For centuries, it was the food of labourers — nourishing, cheap and practical.

Today, you’ll find it on the menus of refined Andalusian restaurants. Served cold, often with white grapes or pieces of melon. Humble and elegant at the same time. Soft, filling and surprisingly refreshing.

Why ajoblanco belongs with us too

We made ajoblanco for the first time on a scorching hot day, when the fan merely pushed warm air around. The fridge wasn’t offering much help, but we still had almonds, bread and garlic. We tried the recipe — and suddenly understood why this was “pauper’s food” for centuries: you need almost nothing, and yet you get everything back.

It suits Cortijo La Vista because it mirrors exactly what we look for here: simplicity that soothes. No fuss, no frills — just a dish that brings quiet. A bit like our view: understated, but unforgettable.

The recipe: our version of ajoblanco

Serves 4

Ingredients

• 200 g blanched almonds (skins removed)

• 2 slices white bread (crusts removed, preferably stale)

• 2–3 garlic cloves (to taste)

• 2 tbsp extra virgin olive oil

• 2 tbsp sherry vinegar (or white wine vinegar)

• 500 ml cold water

• pinch of salt

• white grapes or melon for topping

Preparation

1. Soak the bread briefly in a little water and squeeze it out.

2. Add the almonds, garlic, bread, oil, vinegar and salt to a blender.

3. Slowly add the cold water and blend until you have a smooth, creamy soup.

4. Chill for at least 1 hour.

5. Serve ice-cold with grapes or melon and, if you like, a drizzle of olive oil.

For those joining us at the table

Sometimes there is silence. Sometimes a pool. Sometimes just a glass of water and a chair in the shade. But there is always something that brings people together.

And sometimes, it’s simply a bowl of humble soup. Ajoblanco — simplicity in a spoon.

FAQ – Frequently Asked Questions

What is the difference between ajoblanco and gazpacho?
Ajoblanco is creamy and white because of the almonds; gazpacho is red and fresher due to tomatoes and peppers.

When do you eat ajoblanco?
Mainly in the summer months, as a light, cooling meal or starter.

Why was it once considered “pauper’s food”?
Because it was made with leftover bread and inexpensive ingredients — but that made it a clever, nourishing meal.

Ajoblanco is an ancient, creamy cold soup from Andalusia, made with almonds, bread and garlic. Once considered “pauper’s food”, today it stands for simplicity and refreshment — and fits perfectly with the quiet of Cortijo La Vista.

✨ Thank you for reading this far — it means a lot.
If you’d like to read more, a ♡ or free subscription is always welcome.

Hasta luego from Andalusia,
Danielle | Cortijo La Vista

What is salmorejo and why does it belong to Córdoba?

Salmorejo is a creamy, chilled tomato soup from Córdoba. Where gazpacho is light and tangy, salmorejo is smooth, velvety and comforting — a dish born from simplicity and now a symbol of Andalusian summers.

My first encounter with salmorejo

The first time I ordered salmorejo, I assumed it was a kind of tapa. A small soup, perhaps. Something light — maybe with salmon, who knows; the name certainly sounded Spanish enough. So I ordered two other things as well.

But what arrived was a bowl. Full. Creamy. Silky. And ice-cold.
I don’t remember exactly where it was, only that it was summer. And in that moment I realised: this isn’t a side dish. This is the main event.

A dish born from simplicity

Salmorejo isn’t gazpacho. It looks similar, but where gazpacho is thin and refreshing, salmorejo is rich, rounded and deeply comforting. This Andalusian tomato soup comes from Córdoba — a city of hot, hushed summers, where simplicity is often the key to flavour.

Originally, it was a meal for labourers working the land. There was stale bread. There were ripe tomatoes. Garlic, olive oil, a splash of vinegar. Nothing more. And yet it was nourishing, cooling, filling.

Why salmorejo belongs with us

We only started making it ourselves later on — after long days working on the Cortijo, our hands covered in paint and dust. There was no time for shopping, and it would be hours before the Spanish rhythm carried us towards a restaurant.

But there were tomatoes. A piece of stale bread. Garlic. Olive oil from the neighbours. Enough to make something. Not a grand meal, but exactly what we needed. And exactly what this place sometimes asks for: simplicity.

By now we know for certain: salmorejo belongs here. And so it will soon be on the menu for our weekly guests. Not as a gimmick, but as a gentle, cooling greeting from the inland.

The recipe: our version of salmorejo

Serves 4

Ingredients
- 1 kg ripe tomatoes
- 200 g stale white bread (crusts removed)
- 1 garlic clove
- 100 ml extra virgin olive oil
- 1–2 tbsp sherry vinegar
- salt to taste

Topping
- hard-boiled egg, finely chopped
- jamón serrano or ibérico ham, finely sliced

Preparation
1. Cut the tomatoes and blend them with the garlic.
2. Add the bread and let it soak for a moment.
3. Blend again until completely smooth.
4. Add the olive oil in a thin stream while blending, until the mixture becomes creamy and almost mayonnaise-like.
5. Season with salt and vinegar.
6. Chill thoroughly. Serve ice-cold with egg and ham on top.

The result? A bowl of comfort. A cooling dish you eat with a spoon — and sometimes with your eyes closed.

For those who join us at the table

Sometimes there’s a pool. Sometimes a shaded table. Sometimes just a glass of water and silence. But there is always something that brings people together.

And sometimes, it’s simply a bowl of cold soup.
Salmorejo — silence in a spoon.

FAQ – Frequently Asked Questions

What is the difference between salmorejo and gazpacho?
Gazpacho is thinner and tangier; salmorejo is creamier and richer.

When do you eat salmorejo?
Traditionally in summer, as a refreshing main meal during the hottest hours of the day.

Will salmorejo be served at Cortijo La Vista?
Yes! It will regularly be on the menu for our guests — as an authentic taste of Córdoba.

A bowl of simplicity, a spoonful of silence. That is salmorejo.

✨ Thank you for reading this far — it truly means a lot.
If you’d like to read more, a ♡ or free subscription is always welcome.

Hasta luego from Andalusia,
Daniëlle | Cortijo La Vista