White gazpacho with almonds & grapes

Yield: 6 Servings

Ingredients:

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

Instructions:

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. Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking