White Grape Gazpacho

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#21977

serves/makes:

ready in:
over 5 hrs

ingredients

1 1/2 cup blanched almonds, coarsely chopped
2 cloves garlic, chopped
4 slices stale country bread, crusts removed
1/2 cup fruity olive oil
4 tablespoons sherry wine vinegar
2 cups white grape juice
2 cups iced water
3 teaspoons sea salt, or to taste
24 seedless white or Muscat grapes, halved

directions

Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost paste-like. Reserve in blender.

Meanwhile, soak the bread in cold water 15 to 20 minutes. Then squeeze out excess water. add to the almonds in the blender and process until smooth.

With the motor running, add the oil in a thin stream and then the vinegar, scraping down the sides often. Pour in the grape juice and iced water, one cup at a time, blending between additions, and season to taste with salt.

Process briefly to combine. Chill at least 6 hours before serving. Serve in chilled soup bowls and garnish with the grapes.