White Gazpacho with Grapes and Toasted Almonds

• 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
• 3 slices white bread, crusts removed
• 1/2 cup warm water
• 3 cloves garlic
• 6 scallions, whites only, divided
• 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
• 1 teaspoon lemon juice, plus more to taste
• 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
• 1/2 teaspoon salt, plus more, to taste
• 3 tablespoons olive oil
• 1/2 cup green grapes, halved

1. Set aside 1 cup of chopped cucumber for a garnish.
2. Soak the bread in water until soft, about 2 minutes.
3. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes.
4. Season with additional salt and vinegar, if desired.
5. To serve, ladle 1 cup gazpacho into a bowl.
6. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

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

Taken from www.foodnetwork.com/recipes/ellie-krieger/white-gazpacho-with-grapes-and-toasted-almonds-recipe.html (may not work)