Almond and Garlic Soup
Almond and Garlic Soup
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Almond and Garlic Soup

15 MIN
20 MIN
Typically served chilled, ajo blanco is a Spanish soup often garnished with green grapes. Almonds, croutons and plenty of garlic give this intriguing dish (which we also enjoy warm) lots of lift and texture. For smooth and milky results, make sure to thoroughly purée the almond mixture, then strain.






  1. In a pot over high heat, brown the almonds and garlic in the oil, stirring constantly. Add the broth and bread. Season with salt and pepper. Bring to a boil, then cover and simmer for 10 minutes.
  2. In a blender, purée the soup until very smooth, about 5 minutes. Strain through a sieve.


  1. Meanwhile, in a skillet over medium-high heat, toast the diced bread in the oil. Season with salt and pepper.
  2. Pour the soup into bowls. Garnish with the toasted bread, green grapes and almonds. Drizzle with olive oil.


This recipe was inspired by the classic Spanish recipe ajo blanco, or white gazpacho, which is usually served cold.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.