White Gazpacho with Grapes and Toasted Almonds

What can you make with cucumbers and green grapes when you don't want to cook because it's like a million degrees outside?  White gazpacho, that's what!  

This soup was so good!  I love how it packs a punch of garlic but is immediately mellowed by the cool cucumber and grapes.  I watched a clip of Ellie Krieger making this soup and she served it in martini glasses for a dinner party.  So cute and pretentious - I decided to pretend I was fancy and serve mine that way too (I put Joe's his Chimay chalice so it was more manly).  

White Gazpacho with Grapes and Toasted Almonds

adapted from Ellie Krieger - The Food You Crave

Makes 4 one cup servings

1/4 cup plus 4 teaspoons slivered almonds

2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped

3 slices white bread, crusts removed

1/2 cup warm water

3 cloves garlic, peeled (I used just one big clove, and I thought it was pretty strong)

6 scallions, white parts only, thinly sliced (about 1/2 cup)

1/4 cup white wine vinegar or sherry vinegar, plus more to taste

1 teaspoon fresh lemon juice, plus more to taste.  

1/2 teaspoon salt, plus more to taste

2 tablespoons olive oil

1/2 cup green grapes, cut in half

Toast the almonds in a small dry skillet over medium-high heat, stirring frequently, until fragrant, 3-5 minutes.  Set aside.

Soak the bread in the water until soft, about 2 minutes.  Reserve one cup of the cucumber for the garnish.  Place the soaked bread, the rest of the cucumber, the garlic, half the scallions whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and the oil into a food processor.  Process for about 1-2 minutes, or until the cucumbers are thoroughly blended and the almonds are almost invisible.  Taste and season with more salt, vinegar, and/or lemon juice, if desired.  

To serve, ladle 1 cup gazpacho into each serving bowl.  Pile the remaining cucumber, scallion whites, grapes, and almonds on the center of each bowl and serve.