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We are so excited about this heavenly recipe! We nibbled on this bit of joy at our last photoshoot, where all the designers contributed a bit to the meal. This Ajo Blanco from our CFO, Krista Joy Palmer, blew us away! It’s squeaky clean and packed with flavor. The perfect dish to bring to any barbecue, summer gathering, or social event! (tongue-in-cheek, thanks to COVID) Regardless, you’ve got to try making this one. And after you’ve made it, you should probably taste it and let us know how much you love it too.  

photographer: Rebekah Westover Photography

Ajo Blanco


photographer: Rebekah Westover Photography



  1. Peel and core apples, reserve about ¼ of apples for garnish
  2. Zest lemon.  Juice ½ of lemon.  
  3. In a blender, puree apples, garlic, salt, pepper, lemon zest and lemon juice, and water until very smooth
  4. Cut off bread crusts and pull into pieces – do not compress bread into a measuring cup, it’s measured to be loose not smashed down.  
  5. Whisk olive oil with doTERRA lemon oil
  6. Add bread, almonds, olive oil and vinegar and pulse until smooth
  7. Salt & pepper to taste
  8. Add ice to blender and blend to smooth or refrigerate min 2 hours
  9. Garnish with matchstick apple slices
photographer: Rebekah Westover Photography

Serve with a drizzle of olive oil, julienned apples, and a sprinkle of sliced almonds. Great as a make-ahead soup! Serve within 48 hours, and blend before serving. And above all, enjoy! 

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