White Gazpacho

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes.
3. 3
   Cool.
4. 4
   In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
5. 5
   In a small bowl, moisten the bread in 1/4 cup water and squeeze dry.
6. 6
   Add to the almond-garlic mix, and blend.
7. 7
   Add 4 cups stock or water, olive oil, vinegar and salt.
8. 8
   Blend until smooth.
9. 9
   If a fine texture is desired, strain through a medium-fine sieve.
10. 10
    Cover and chill 4 hours or overnight.
11. 11
    To serve, taste for salt and stir in grapes.
12. 12
    Ladle into bowls and scatter croutons on top.