Green Grape Gazpacho

Directions

1. 1
   In a saute pan heat 1 tbsp (15 ml) of canola oil, add walnut pieces and spices, and lightly toast.
2. 2
   Season with salt and pepper; set aside.
3. 3
   Soak bread in the water until double in size or very soft.
4. 4
   In a food processor or blender, combine all but two tbsp of walnuts with the garlic and parsley (remember to leave eight leaves of parsley for garnish).
5. 5
   Blend, scraping down sides.
6. 6
   Be careful not to turn it into a paste.
7. 7
   While machine is running, add grapes and puree until smooth.
8. 8
   Remove bread from water, reserving liquid.
9. 9
   Add to grape mixture; puree mixture.
10. 10
    It should be the thickness of sour cream.
11. 11
    Add some reserved water and yogurt (all but two tsp for garnish).
12. 12
    Blend in the olive oil and vinegar.
13. 13
    Season with salt and pepper.
14. 14
    Soup should be the consistency of heavy cream.
15. 15
    Remove from the blender and chill.
16. 16
    To serve: Cut grapes (the ones you reserved for the garnish) in half and divide soup into four chilled bowls.
17. 17
    Garnish with a drizzle of yogurt, parsley leaves, toasted walnuts, and halved grapes.