White Gazpacho with Grapes and Toasted Almonds

• 1/4 cup plus 4 teaspoons slivered almonds
• 2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
• 3 slices white bread, crusts removed
• 1/2 cup warm water
• 3 cloves garlic, peeled
• 6 scallions (whites only), thinly sliced (about 1/2 cup)
• 1/4 cup white wine vinegar or sherry vinegar, plus more to taste
• 1 teaspoon fresh lemon juice, plus more to taste
• 1/2 teaspoon salt, plus more to taste
• 3 tablespoons olive oil
• 1/2 cup green grapes, cut in half

1. Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.
2. Set aside 1 cup of the chopped cucumber for a garnish.
3. Soak the bread in the water until soft, about 2 minutes.
4. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes.
5. Season with more salt and vinegar, if desired.
6. To serve, ladle 1 cup gazpacho into each serving bowl.
7. Mound 1/4 cup of the reserved chopped cucumber, 1 tablespoon of the remaining scallion whites, 2 tablespoons of the grapes, and 1 teaspoon of the almonds in the center of the soup and serve.

almonds, cucumbers, white bread, water, garlic, scallions, white wine vinegar, lemon juice, salt, olive oil, green grapes

Taken from www.cookstr.com/recipes/white-gazpacho-with-grapes-and-toasted-almonds (may not work)