Recipe: Ajo Blanco

Serves 4 to 6.

Note: Creamy and luxurious, this Spanish white gazpacho is as impressive as it is easy to make. Plan ahead, though, as the recipe needs to chill. And since chilling any soup will mute its flavors, make sure to taste and adjust the seasonings, if necessary, before serving. From Meredith Deeds.

• 3 c. crustless rustic bread, cut into 1-in. cubes (about 6 to 7 oz.)

• 1 c. water

• 1 c. blanched almonds

• 2 1/2 c. ice-cold water

• 1 medium clove garlic

• 1/2 tsp. salt

• 1/4 c. extra-virgin olive oil, plus more for garnish

• Green seedless grapes, thinly sliced

• Toasted sliced almonds

Directions

Place the almonds in a blender, process until finely chopped. Add the soaked bread, 2 1/2 cups ice-cold water, garlic, vinegar and salt. Purée until completely smooth, about 1 minute. Add the olive oil and blend until incorporated. Refrigerate, covered, for 3 hours.

Taste, and adjust seasonings with more salt and vinegar, if necessary.