White Gazpacho (Vegan)

• 2 cups day-old white bread, crusts removed
• 1 12 cups vegetable stock
• 1 cup cucumber, peeled and chopped (I added a small amount of lemon cucumbers)
• 1 cup green seedless grape, washed
• 14 cup almond butter
• 14 cup slivered almonds (I used whole and save the slivered almonds for garnish)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 1 garlic clove, peeled and chopped
• 12 teaspoon kosher salt
• sliced grapes, green and red
• slivered almonds (toasted or raw-your choice)
• fresh herb (flat leaf parsley, chives, cilantro, etc.)
• extra virgin olive oil, for drizzling
• sherry wine vinegar, for drizzling
• cracked black pepper

1. Place all the ingredients in a blender and puree until smooth.
2. Pass the pureed mixture through a fine mesh strainer to remove the pulp.
3. <
4. It's your choice whether to pass the pureed mixture through a strainer or not.
5. Press the pulp through the strainer using the bottom of a ladle.
6. Transfer the gazpacho to a covered container and chill the gazpacho well before serving.
7. To serve: ladle the soup into shallow bowls and garnish with a few grape slices, slivered almonds, minced fresh herb such as parsley, chives, cilantro, etc., a drizzle of olive oil, splash of sherry wine vinegar, twist of cracked black pepper.

white bread, vegetable stock, cucumber, grape, almond butter, almonds, extra virgin olive oil, sherry wine vinegar, garlic, kosher salt, grapes, almonds, fresh herb, extra virgin olive oil, sherry wine vinegar, cracked black pepper

Taken from www.food.com/recipe/white-gazpacho-vegan-485449 (may not work)