White Gazpacho Malaga-Style

• 13 cup almonds, blanched in boiling water for 1 minute
• 4 large garlic cloves
• 2 ounces French bread (weigh after removing crust) or 2 ounces Italian bread, crustless (weigh after removing crust)
• 1 egg
• 14 cup sherry wine vinegar
• 3 tablespoons Spanish olive oil
• 1 cup ice water, plus additional if desired
• 2 teaspoons sugar
• salt
• 16 green seedless grapes

1. Slip off almond skins while theyre still hot and discard the skins.
2. Place the almonds in a food processor, adding the garlic and bread.
3. Process until a smooth paste forms.
4. Next, add the egg, vinegar, olive oil, water, and sugar.
5. You should now have a medium-thick soup.
6. If you desire a thinner consistency, add additional ice water.
7. Strain, season to taste with salt and chill in the refrigerator for several hours.
8. When ready to serve, ladle the soup into 4 soup bowls.
9. Cut the grapes in half, and garnish each bowl with 8 grape halves.

almonds, garlic, bread, egg, sherry wine vinegar, spanish olive oil, water, sugar, salt, grapes

Taken from www.food.com/recipe/white-gazpacho-malaga-style-371115 (may not work)