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1
Process the almonds, garlic, and salt in a food processor or blender until finely ground.
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2
Add the vinegar and process.
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3
Remove the crust from the bread, and soak in the water.
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4
Wring out the water, reserving the water, and add bread to the processor
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5
Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
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6
Add one cup of the reserved water, and process. Remove to a large bowl.
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7
Add the corn and the grapes to processor and puree.
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8
Stir into the almond mixture.
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9
Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.
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10
Press hard on solids, and then discard them.
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11
Chill soup and season with salt, white pepper and additional vinegar to taste.
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12
While soup chills:
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13
Preheat oven to 400
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14
line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
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15
Toss tomatoes with the other teaspoon of oil, and put in other sheet.
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16
bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
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17
place grapes and tomatoes in a large bowl.
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18
Toss in the corn and the crabmeat.
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19
Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.
