3 cups " cubes day-old country bread white crustless
1 large garlic clove chopped
1 apples green cored peeled chopped (such as Granny Smith)
1 cup grapes green seedless halved
8 servings kosher salt
0.8 cup olive oil extra-virgin plus more
3 tablespoons red wine vinegar plus more
0.5 cup milk whole
Equipment
bowl
baking sheet
oven
blender
Directions
Combine apple, garlic, bread, grapes,blanched almonds, milk, and 2 cups water ina medium bowl; season with salt. Coverand chill for at least 6 hours and up to 1 day.
Transfer soup base to a blender andpurée, adding water by tablespoonfuls iftoo thick, until smooth. With motor running,gradually add 3/4 cup oil and 3 tablespoons vinegarand blend until soup is emulsified. Seasonwith salt, pepper, and more vinegar, ifdesired. Strain soup through a fine-meshsieve into a large bowl; cover and chill untilvery cold, about 2 hours. DO AHEAD: Soupcan be made 1 day ahead. Keep chilled.
Preheat oven to 350°F.
Spread slicedalmonds on a rimmed baking sheet andtoast, tossing occasionally, until golden,about 4 minutes.
Let cool.
Divide soup among bowls; top withtoasted almonds; drizzle with oil and vinegar.
