Gazpacho Ajo Blanco

Ingredients

• 3 cups bread crumbs cubed crustless
• 5  garlic clove 
• 2 cups blanched almonds and whole
• 2.5 teaspoons sherry vinegar 
• 1 serving salt and pepper freshly ground
• 0.5 cup olive oil extra virgin extra-virgin plus more for drizzling
• 2.5 cups water cold plus more for soaking
• 5  grapes red seedless thinly sliced for serving

Equipment

• food processor
• bowl
• sauce pan
• sieve

Directions

1. Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
2. Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor.
3. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
4. Divide chilled gazpacho among 6 bowls or glasses.
5. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.