Ingredients
1 Granny Smith Apple, cored, peeled and cubed
2 garlic cloves, chopped
3 cups 1” cubes day-old white country bread with crust removed
1 cup seedless green grapes, halved, plus more for serving
1 cup Watercress
½ cup whole blanched almonds
½ cup whole milk (or almond milk)
Kosher salt
¾ cup TAO Extra Virgin Olive Oil, plus more for serving
3 tablespoons TAO Gala Balsamic Vinegar, plus more for serving (or TAO Vinoso Barbaresco Vinegar for a savory soup)
Freshly ground black pepper
½ cup sliced almonds
Directions
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
Transfer the soup base to a blender, add arugula and purée, adding water 1 tablespoon at a time if too thick, until smooth. With the motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired.
Strain soup through a fine-mesh sieve or chinois into a large bowl; cover and chill until very cold, about 2 hours.
Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
Divide soup among bowls. Add a few halved grapes cut side down and top with toasted almonds; drizzle with oil and vinegar.