Grape Gazpacho

4 1/2 ounces whole blanched almonds 3 tablespoons water 1 pound stemmed, seedless green grapes
2 ounces French or Italian bread, crusts removed, torn in small pieces
2 to 3 large cloves garlic, smashed and peeled
1/3 cup olive oil
2 2/3 cups ice water
3 tablespoons white wine vinegar
4 teaspoons kosher salt or to taste
Freshly ground black pepper to taste

The garnish:
4 to 5 peeled, seedless green grapes

Place the almonds and the water in a small saucepan and cook over low heat until the almonds plump up slightly and just soften. Remove from heat; drain and set aside.

Pass the grapes through a food mill fitted with a medium disk placed over a bowl to catch the juice. Reserve juice and pulp.

Place the bread in a small bowl. Add enough of the grape juice to just cover the bread, reserving 1 cup. Lightly press down on the bread so that it absorbs the juice.

Place cooked almonds, soaked bread and garlic in a blender. With machine running, slowly pour in the reserved cup of grape juice. Continue blending, scraping down the sides from time to time, until the mixture is smooth.

With the machine still running, slowly pour in any remaining juice and the olive oil. Scrape the mixture into a large metal bowl. Stir in remaining ingredients. Refrigerate until cold. Served garnished with grapes

from Barbara Kafka via the NY Times.