Ajo Blanco

Garnishing with fresh fruit adds an extra layer of refreshment. Courtesy of Alambique

Sometimes called white gazpacho, ajo blanco is defined by almonds and garlic. One must first peel the papery skin off the almonds, something a good blanching followed by a chilled bath makes possible.

Serves 6

• 8 ounces stale bread, without crusts
• 8 ounces blanched Spanish (Marcona) almonds
• 2 to 4 garlic cloves
• 1 cup extra virgin olive oil
• 1 to 3 tablespoons good quality sherry vinegar
• 3 cups cold water
• 1/2 teaspoon salt, or to taste
• Peeled and de-seeded grapes, peeled chopped apples, and/or chopped melon for garnish

Roughly chop the bread and soak in water for 10 minutes. Drain.