White Gazpacho with Almonds And Grapes
A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened. 24
white, stale, crusts removed
white wine vinegar
white bread, crusts removed, cut in cubes
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 tablespoons 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 to 30 minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and grapes.