White Gazpacho

Directions

1. 1
   Put cucumber, 2 cups grapes, 1 1/2 cups almonds, vegetable broth, 1 tablespoon dill, garlic, and shallot into a blender and puree until smooth, about 2 minutes.
2. 2
   With the motor running, add olive oil gradually in a thin stream.
3. 3
   Continue pureeing until very smooth, about 1 minute.
4. 4
   Add vinegar and sherry and puree 1 minute more.
5. 5
   The finished texture should be smooth, creamy, and just a bit grainy from the almonds.
6. 6
   Season to taste with salt and pepper, then transfer gazpacho to a bowl.
7. 7
   Cover and refrigerate until well chilled, or for up to 2 days.
8. 8
   When ready to serve, thinly slice remaining grapes and finely chop remaining almonds.
9. 9
   Pour gazpacho into bowls, and garnish with sliced grapes, chopped almonds, and remaining dill; serve immediately.