White Gazpacho with Almonds and Grapes
Source: The New York Times, 8-31-1994
Yield: 6 servings

3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 tsp salt, or to taste
4 slices stale white bread, crusts removed.
4 cups ice water
7 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp sherry vinegar
1 tbsp butter
6 slices white bread, crusts removed, cut in cubes
1 1/2 cups seedless green grapes, halved

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 tbsp 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.