Makes 6-8 servings.

Ajo Blanco Soup


1 green apple (such as Welch’s® Fresh Granny Smith) peeled, cored, chopped
1 large garlic clove, chopped
3 cups crustless 1″ cubes day-old white bread
1 cup Welch’s® Fresh green seedless 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, balanced almonds, milk, and 2 cups water in 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.