Ajo Blanco is a traditional cold soup originating in the Andalusian region of Spain. It is served in summer, typically as an appetizer or first course.
The Ajo Blanco cold soup is originally from Spanish cuisine. The Ajo Blanco is a Spanish word, that refers to garlic and almonds.
Generally, the bread is soaked for 5 to 6 hours with roasted almond, garlic to soften. Then well blend together until it turns smooth paste. Finally finishing with water and olive oil are added the mixture is beaten until it has an emulsion-like texture.