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Ajo Blanco

  • 4 oz day old crusty bread
  • 2 apples, peeled and core removed
  • 2 cloves garlic
  • 16 oz. green grapes, halved + a couple more, sliced for garnish
  • 1 c. toasted slivered almonds
  • 2/3 c. half and half
  • 1 c. extra virgin olive oil
  • ¼ c. red wine vinegar
  1. Place all ingredients in a food processor and puree on high until very smooth. Strain with a fine strainer to remove small bits. Refrigerate overnight. Garnish each bowl with sliced grapes, and some more olive oil.