Ajo Blanco

• 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

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 puree, 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:
3. Preheat oven to 350u0b0F. 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.

green apple, garlic, white country bread, green grapes, whole blanched almonds, milk, kosher salt, extravirgin olive oil, red wine vinegar, freshly ground black pepper, almonds

Taken from www.epicurious.com/recipes/food/views/ajo-blanco-51149080 (may not work)