Chilled White Gazpacho

• 1/2 cup lightly toasted almonds
• 2 tablespoons toasted pine nuts
• 2 cloves garlic, smashed
• 2 1/2 cups white grapes
• 1 cup white grape juice
• 1/2 cup water
• 2 slices country white bread, crusts removed and cubed
• 1 cup heavy cream, whipped to soft peaks
• 2 to 3 tablespoons verjus
• 2 to 3 tablespoons walnut oil
• Chopped chives, for garnish
• Toasted slivered almonds, for garnish, optional
• Champagne grapes, optional

1. Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth.
2. Strain the mixture into a bowl.
3. Chill the soup for at least 30 minutes.
4. Remove soup from refrigerator and fold the whipped heavy cream into the soup.
5. Finish with a few tablespoons each of the verjus and walnut oil.
6. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

almonds, nuts, garlic, white grapes, white grape juice, water, country white bread, heavy cream, verjus, walnut oil, chives, almonds, grapes

Taken from www.foodnetwork.com/recipes/bobby-flay/chilled-white-gazpacho-recipe.html (may not work)