White Garlic Soup with a Gluten-Free Twist

If my family and friends back in the UK weren’t starting to see signs of good weather, I might’ve hesitated to post this. They’ve had a long hard winter!

But you know it’s getting warmer when you just can’t face another hot soup, casserole or stew!

Ajo Blanco “white garlic” is a creamy almond and garlic soup. It’s perfecty loaded with protein from the ground almonds and you might already know that garlic is great for health on so many levels, especially high-blood pressure and as a natural antibiotic. 
Despite its creamy appearance, it’s also dairy-free and raw!

It’s delicious.

The challenge for me, with this version, was to ditch the typical stale bread. It’s the only thing about this which isn’t as brilliant for health. So whilst this is a typical Andalucian soup, I’ve made it without wheat or gluten. 
I think it’s still lovely.

So easy!

You can get back out in the garden sunshine within 10 minutes! 


Heres how – Serves 4 +

Ajo Blanco

Soak 100g of buckwheat or rice flakes in 200ml of water for 3 hours. 

Place in a blender then add: 

500ml filtered water

200g of ground almonds

2 tbsp of sherry vinegar

1 small cucumber

3 cloves of garlic

1/4 cup of olive oil


Add more water to make desired soup consistency and enough for 4 people.

Decorate with roughly sliced almonds and/or halved grapes.


If you make this recipe, please leave a comment below and share what you thought to the finished product. We’d love to know what you think! 🙂