Ajo Blanco (White gazpacho)
- 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
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.
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.
Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.