White Gazpacho

• 1 cup blanched almonds
• 2 cloves garlic, peeled and halved
• 3 slices French or Italian bread, crusts removed
• 1/4 cup water
• 4 cups cold chicken or vegetable stock, or water
• 1/4 cup fruity olive oil
• 3 tablespoons white wine vinegar
• 1/2 teaspoon salt, or to taste
• 1 cup seedless green grapes, halved
• 1/2 cup lightly toasted croutons

1. Preheat oven to 350 degrees.
2. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes.
3. Cool.
4. In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
5. In a small bowl, moisten the bread in 1/4 cup water and squeeze dry.
6. Add to the almond-garlic mix, and blend.
7. Add 4 cups stock or water, olive oil, vinegar and salt.
8. Blend until smooth.
9. If a fine texture is desired, strain through a medium-fine sieve.
10. Cover and chill 4 hours or overnight.
11. To serve, taste for salt and stir in grapes.
12. Ladle into bowls and scatter croutons on top.

blanched almonds, garlic, italian bread, water, cold chicken, olive oil, white wine vinegar, salt, green grapes, croutons

Taken from cooking.nytimes.com/recipes/6879 (may not work)