White Gazpacho

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   1.

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   Lightly toast 5 slices of bread.

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   Remove the crusts then set the bread aside to soften in 1 cup of water.

4. 4

   Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes.

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   Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground.

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   Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds.

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   Process until the mixture is smooth.

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   2.

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   Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil.

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    Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible.

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    Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.

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    3.

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    Before serving cut the remaining 3 slices of bread into 1-inch cubes.

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    Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden.

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    Drain on paper towels.

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    Cut the remaining grapes in halves or quarters.

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    Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.

* Per serving · 4 servings · Values may vary.