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1
For the gazpacho: Place garlic cloves in a small pan of cold water over high heat.
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2
When water comes to a boil, strain garlic and chill until needed.
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3
Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
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4
Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves.
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5
Season with a bit of salt and puree until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to puree.
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6
Place 1 cup ice-cold water in a measuring cup.
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7
Place olive oil in another cup.
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8
With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender.
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9
Gazpacho will turn very smooth and silky.
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10
Add 1 1/2 tablespoons vinegar or more, if desired.
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11
Adjust salt to taste.
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12
To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time.
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13
Transfer to a covered container and refrigerate until very cold, about 2 hours.
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14
For garnish and serving: Preheat oven to 400 degrees.
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15
Drizzle oil over diced bread and sprinkle with salt.
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16
Spread on a baking sheet and bake until browned, 5 to 8 minutes.
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17
Transfer to a small bowl, and add grapes, almonds and scallion.
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18
Add a drizzle of oil and a small sprinkling of vinegar and salt.
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19
To serve, ladle gazpacho into four chilled soup plates.
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20
Add garnish, and drizzle with more oil.
