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Ajo Blanco

Name: Ajo Blanco
Cuisine: spanish
Ingredients: 1 green apple (such as Granny Smith), peeled, cored, chopped; 1 large garlic clove, chopped; 3 cups crustless 1" cubes day-old white country bread; 1 cup seedless green grapes, halved; 1/2 cup whole blanched almonds; 1/2 cup whole milk; Kosher salt; 3/4 cup extra-virgin olive oil plus more; 3 tablespoons red wine vinegar plus more; Freshly ground black pepper; 1/2 cup sliced almonds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
2.
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
3.
Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
4.
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

Recipes sourced from Epicurious.com.

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