White Gazpacho With Almonds And Grapes

Ingredients and Instructions

3/4 cup blanched almonds

3 each garlic cloves

1 salt, to taste

4 each white bread slices, stale, crusts removed

4 cup ice water

7 tablespoon olive oil

3 tablespoon white wine vinegar

2 tablespoon sherry vinegar

1 tablespoon butter

6 each white bread slices, crusts removed, cut in cubes

1 1/2 cup seedless green grapes

Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours. Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden. Serve soup ice cold, garnished with croutons and grapes.