Ajo Blanco

From the kitchen of Carly

Silky almond and bread soup with tart green grapes and apple, finished with fruity olive oil and vinegar. Served ice-cold, it's sophisticated comfort in a bowl, perfect for warm weather lunches and light dinners.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 green apple (such as Granny Smith), peeled, cored, chopped
  • 11 large garlic clove, chopped
  • 13 cups crustless 1" cubes day-old white country bread
  • 11 cup seedless green grapes, halved
  • 11/2 cup whole blanched almonds
  • 11/2 cup whole milk
  • 1Kosher salt
  • 13/4 cup extra-virgin olive oil plus more
  • 13 tablespoons red wine vinegar plus more
  • 1Freshly ground black pepper
  • 11/2 cup sliced almonds

Instructions

  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.