Green Gazpacho with Shrimp

• 1 small loaf country-style white bread, cut into 1-inch cubes (about 6 cups)
• 2 tablespoons white-wine vinegar
• 1 1/2 cups water, more if needed
• 3 cucumbers, peeled, halved lengthwise, seeded, and chopped
• 1/2 onion, chopped
• 2 teaspoons sliced almonds
• 2 cloves garlic
• 2 cups seedless green grapes
• 1/2 cup plus 2 tablespoons olive oil
• 2 teaspoons salt
• 1 pound shrimp, shelled and halved lengthwise

1. In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar.
2. Add the water; set aside 5 minutes to soften.
3. In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
4. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt.
5. Puree until smooth.
6. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
7. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.
8. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
9. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes.
10. Remove the shrimp with a slotted spoon.
11. Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
12. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.

countrystyle, whitewine vinegar, water, cucumbers, onion, almonds, garlic, green grapes, olive oil, salt, shrimp

Taken from www.foodandwine.com/recipes/green-gazpacho-shrimp (may not work)