Grape Gazpacho

• 4 1/2 ounces whole blanched almonds
• 3 tablespoons water
• 1 pound stemmed, seedless green grapes
• 2 ounces French or Italian bread, crusts removed, torn in small pieces
• 2 to 3 large cloves garlic, smashed and peeled
• 13 cup olive oil
• 2 23 cups ice water
• 3 tablespoons white wine vinegar
• 4 teaspoons kosher salt or to taste
• Freshly ground black pepper to taste
• 4 to 5 peeled, seedless green grapes or use 1 1/2 ounces peeled and seeded honeydew melon, cut in 1/2-by- 1/4-inch pieces (a heaping 1/4 cup)

1. If using a microwave oven, place almonds and water in a 1-cup glass measure.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 2 minutes.
4. Prick plastic to release steam.
5. If using a conventional oven, place the almonds and the water in a small saucepan and cook over low heat until the almonds plump up slightly and just soften.
6. Remove from heat; drain and set aside.
7. Pass the grapes through a food mill fitted with a medium disk placed over a bowl to catch the juice.
8. Reserve juice and pulp.
9. Place the bread in a small bowl.
10. Add enough of the grape juice to just cover the bread, reserving 1 cup.
11. Lightly press down on the bread so that it absorbs the juice.
12. Place cooked almonds, soaked bread and garlic in a blender.
13. With machine running, slowly pour in the reserved cup of grape juice.
14. Continue blending, scraping down the sides from time to time, until the mixture is smooth.
15. With the machine still running, slowly pour in any remaining juice and the olive oil.
16. Scrape the mixture into a large metal bowl.
17. Stir in remaining ingredients.
18. Refrigerate until cold.
19. Served garnished with grapes or melon.

almonds, water, italian bread, garlic, olive oil, water, white wine vinegar, kosher salt, freshly ground black pepper, green grapes

Taken from cooking.nytimes.com/recipes/3520 (may not work)