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. Mash the almonds, garlic, bread, and salt in a mortar and pestle or food processor until you obtain a very fine paste. Add the olive oil gradually, until you obtain the consistency of a mayonnaise. Season with vinegar and thin with cold water. Serve garnished with fresh fruit of choice. …