1 slice of stale bread, crust removed
1/2c water
1 garlic clove
salt to taste
1/4lb blanched almonds
1T sherry vinegar
1/2c olive oil
2c ice water
24 green seedless grapes
Soak bread in water for 1 minute. Squeeze dry.
Pound garlic with salt into paste
grind almonds in a food processor until finely ground. add garlic, bread, and vinegar. With motor running, add oil and ice water. blend well.
Force puree through a fine mesh sieve into a bowl, discard solids. Refrigerate covered until cold, about 3 hours.
Before serving season gazpacho with salt and vinegar if necessary. serve topped with grapes.
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