Two cold soups from the same Spanish tradition. Classic red is bright, vegetable-forward, and refreshing. Ajo blanco — the white version — is richer, almond-based, and subtly sweet. Both need only a blender and time to chill.
Sized for one 700 ml NutriBullet cup. For 4 servings, blend 2× and combine. Out-of-season tomatoes: use 300 g fresh + 100 g canned whole, drained. The bread thickens and adds body — traditional, not optional.
Tear the bread into rough pieces and cover with cold water. Leave for 5 minutes until softened through. Squeeze out most of the water — not all; a little moisture helps it blend. Day-old sourdough works perfectly here; a slightly dry, tangy crumb gives the soup more character.
Add the tomatoes, red pepper, cucumber, garlic, and soaked bread to a blender. Pour over the olive oil, red wine vinegar, salt, and a splash of cold water. Blend on high for 90 seconds until completely smooth — longer than you think, to fully emulsify the oil.
Pass through a fine sieve, pressing with a ladle, for a silkier restaurant finish. Skip for a more rustic, thicker texture — both are good. Taste and adjust: more vinegar if flat, more salt, a pinch of cumin if you like it.
Pour into a container or jug and refrigerate. Minimum 1 hour, ideally 2–3. The flavour rounds and deepens considerably as it sits; made the night before is ideal. Stir before serving — olive oil can separate.
Pour into chilled bowls. Top with the small-diced garnish vegetables, a thin drizzle of your best olive oil, and herbs if using. A few ice cubes in the bowl isn't wrong in hot weather.
Sized for one 700 ml NutriBullet cup — drizzle the oil in gradually while blending to keep below the max line. For 4 servings, blend 2× and combine. Soak almonds in cold water 30 min beforehand if you want a smoother result.
Tear the crustless bread into pieces and cover with cold water. Soak for 5 minutes, then squeeze out most of the water. If soaking almonds, cover with cold water separately for up to 30 minutes — this softens them and makes blending smoother. Drain and proceed.
Combine the almonds, soaked bread, and garlic in a blender with 250 ml cold water. Blend on high for at least 2 minutes, stopping to scrape down the sides, until you have a very smooth, pale paste. This step determines the final texture — blend longer rather than shorter.
With the blender running on medium, slowly drizzle in the olive oil through the lid — a thin, steady stream over 30–45 seconds. Add the sherry vinegar and salt. Blend for 30 seconds more. Taste carefully: it should be delicate, creamy, and gently sharp. Adjust salt or vinegar.
Press through a fine sieve using the back of a ladle. For ajo blanco this step matters more than for classic — the strained version is silky and elegant; the unstrained version is still good but noticeably grainier. Thin with extra cold water to your preferred consistency.
Refrigerate for at least 2 hours — it must be served very cold or the almond flavour reads as flat. Pour into chilled bowls. Garnish with halved grapes or cubed melon, a drizzle of oil, and toasted almonds if using. Stir before pouring; it can separate in the fridge.