This creamy cold soup from Andalusia, Spain, often known as "white gazpacho", charms with its nutty, garlicky flavors, achieved by blending almonds, bread, garlic, and a touch of vinegar for a subtle acidity. My California-inspired version adds cucumber for enhanced cooling qualities and a lighter texture, complemented by celery. Instead of vinegar, I use a green apple to add a balance of tartness and sweetness with a unique twist. The base is water, but almond milk can be used to intensify the almond flavor. It's delicious when simply served with a generous drizzle of olive oil, fresh grapes, or slices of cantaloupe. It can also be thickened for use as a vegetable dip. In my home, its smooth and refreshing flavors make it a standout addition to every summer menu.