Malaga Almond Gazpacho

• 1 (3-inch-long) piece baguette, crust discarded
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 lb whole blanched almonds (3/4 cup)
• 1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
• 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• 2 cups ice water
• Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

1. Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
3. Blend garlic paste and almonds in a food processor until nuts are as smooth as possible.
4. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well.
5. Force puree through a fine sieve into a bowl, pressing firmly on solids.
6. Discard solids.
7. Transfer soup to a glass container and chill, covered, until cold, about 3 hours.
8. Season with salt and vinegar before serving.

garlic, salt, blanched almonds, sherry vinegar, extravirgin olive oil, water, shrimp

Taken from www.epicurious.com/recipes/food/views/malaga-almond-gazpacho-106877 (may not work)