Ajoblanco is a cold soup typical of Andalusian gastronomy composed mainly of almonds, bread, water, olive oil, salt and vinegar. Normally, to refresh it, it is accompanied by grapes or melon.

When I was studying cooking in Barcelona we prepared this delicious white soup, but instead of accompanying it with grapes or melon we added pear, pear to the preparation itself, to my surprise we got a delicious ajoblanco: a balanced ajoblanco, with a sweet touch in which no flavor surpasses the other.

And since it is a cold high altitude soup, it must be dressed as it deserves, you will see that it is ideal served in Laura Ashley's crockery , which will dress our summer table in a simple way and will be the culmination of this summer recipe, very easy to prepare and really delicious.

Laura Ashley tea towel, Laura Ashley porcelain plates and Laura Ashley bowl

Ingredients (for 6 people)

  • 750g ripe pear
  • 150g marcona almond
  • 100gr breadcrumbs from the day before
  • 2 garlic cloves, blanched without the seed
  • 200g extra virgin olive oil
  • 30g apple cider vinegar
  • 1 liter of water
  • 1 teaspoon salt
  • 1 tablespoon La Tourangelle almond oil (optional)
  • 1 pear, laminated almonds, smoked salmon and sprouts to decorate (optional)


  1. Arrange the almonds in a bowl , cover them with water and leave them to soak in the fridge for at least 8 hours.
  2. Place the almonds (without the water), the bread crumbs, the pears without skin or core, the garlic cloves, the oil, the vinegar, the water, the salt and the tablespoon of almond oil in the blender glass. La Tourangelle . Mix well and let rest for about 30 minutes.
  3. After this time we strain through a fine sieve , if there is a lot of almond granules, we crush it again with some of the liquid and we emulsify everything together again.
  4. We rectify salt and reserve and serve very cold.
  5. For decoration, I like to serve the ajoblanco accompanied by some salmon and pear skewers, they are as simple to make as rolling a piece of pear in smoked salmon, we have them on one side of our ideal Laura Ashley bowl and on We crown the soup with sprouts and laminated almonds

Laura Ashley tea towel, Laura Ashley porcelain plates , La Tourangelle almond oil and Laura Ashley bowl

The pear ajoblanco is ideal to surprise our guests, thus serving it as an appetizer or even as a starter at any dinner or summer meal. Ideal accompanied with smoked salmon or without anything, the most important thing for you to enjoy it to the fullest is that it is very cold. Are you going to miss it?

Author of the recipe: Colored Flavors Loreto
Claudia Ferrer


Claudia said:

Y yo que me alegro Mª Angeles, muchas gracias por tu mensaje, nos alegras el día!! :) Un saludo!

Claudia said:

Es suave y divino, ya verás Maria Rosa! Un saludo!

M angeles said:

Encantada con vuestras recetas y todos los utensillos de cocina enviados.Gracias

maria rosa meseguer flores said:

Tiene una pinta estupenda lo hare …gracias

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