-
1
1.
-
2
Lightly toast 5 slices of bread.
-
3
Remove the crusts then set the bread aside to soften in 1 cup of water.
-
4
Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes.
-
5
Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground.
-
6
Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds.
-
7
Process until the mixture is smooth.
-
8
2.
-
9
Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil.
-
10
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.
-
11
Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
-
12
3.
-
13
Before serving cut the remaining 3 slices of bread into 1-inch cubes.
-
14
Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden.
-
15
Drain on paper towels.
-
16
Cut the remaining grapes in halves or quarters.
-
17
Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.
