Ajo Blanco (White Gazpacho)

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Los Angeles Times

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Ingredients

3 1-inch slices day-old rustic bread, medium round loaf, divided

2 cups ice water, divided

2 cloves garlic, crushed using a garlic press

1 cup whole blanched almonds, ground in a blender or food processor

1/2 teaspoon salt

1/3cup plus 2 tablespoons light, fruity olive oil, divided

1 1/2 tablespoons aged sherry vinegar, or more to taste

2 cups baby lettuces of different colors

1 cup edible flowers, broken into petals

3 fresh black mission figs, cut into quarters

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