Cucumber and Green Grape Gazpacho Recipe

• 1 (6-inch) piece sweet baguette
• 1/2 cup whole raw almonds
• 1 medium garlic clove
• 4 teaspoons kosher salt
• 4 cups English cucumber, peeled, seeded, and cut into medium dice (from about 2 large cucumbers)
• 4 cups seedless green grapes (about 1 1/2 pounds)
• 2 tablespoons sherry vinegar
• 1 cup olive oil
• 1 cup water
• Finely chopped fresh chives, for garnish

1. Tear bread into large chunks, place in a large bowl, and cover with water.
2. Set aside until bread has softened, about 3 minutes.
3. Combine almonds, garlic, and salt in the bowl of a food processor fitted with a blade attachment and process until the nuts are finely ground (be careful not to turn the mixture into a paste), about 30 seconds.
4. Squeeze out the water from the bread, add to the processor, and pulse until the bread is incorporated but not forming a ball, about 10 pulses.
5. Add the cucumber and process just until evenly broken down.
6. Add the grapes and process until smooth (the bowl of the food processor will be filled almost to the top).
7. With the processor running, pour in the vinegar and olive oil in a thin, steady stream and process until evenly incorporated.
8. Transfer the soup to a 3-quart container with a tightfitting lid.
9. While whisking, add the water in a steady stream to fully combine.
10. Taste and adjust the seasoning as desired.
11. Cover and refrigerate until thoroughly chilled, at least 1 hour.
12. Once the gazpacho is cold, spoon it into bowls, garnish with chives, and serve.

sweet baguette, almonds, garlic, kosher salt, cucumber, green grapes, sherry vinegar, olive oil, water, fresh chives

Taken from www.chowhound.com/recipes/cucumber-and-green-grape-gazpacho-12042 (may not work)