Title: White Gazpacho with Almonds and Grapes
Categories: Spanish Entree Vegetable Soup
Yield: 6 Servings

3/4	c	Blanched almonds
3		Cloves garlic, peeled
1/2	ts	Salt, or to taste
4		Slices stale white bread, crusts removed.
4	c	Ice water
7	tb	Olive oil
3	tb	White wine vinegar
2	tb	Sherry vinegar
1	tb	Butter
6		Slices white bread, crusts removed, cut in cubes
1 1/2	c	Seedless green grapes

Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours.

Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden.

Serve soup ice cold, garnished with croutons and grapes.

Appeared in the Aug. 31, 1994 issue of The New York Times.

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