Green Gazpacho with Shrimp

Ingredients

• 2 teaspoons almonds sliced
• 3  cucumbers peeled halved lengthwise seeded chopped
• 2 cloves garlic 
• 2 cups grapes green seedless
• 0.5 cup olive oil 
• 0.5  onion chopped
• 2 teaspoons salt 
• 1 pound shrimp shelled halved lengthwise
• 1.5 cups water 
• 1 small loaf bread white country-style cut into 1-inch cubes 6 cups
• 2 tablespoons white-wine vinegar 

Equipment

• bowl
• frying pan
• blender
• slotted spoon

Directions

1. In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar.
2. Add the water; set aside 5 minutes to soften.
3. In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
4. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth.
5. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
6. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.
7. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes.
8. Remove the shrimp with a slotted spoon.
9. Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
10. Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
11. Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.
12. Wine Recommendation: When the dish is sweet, the wine should be, too. A late-harvest riesling, thick, rich, and vibrant with citrus and apricot flavors, will be incredible with this gazpacho.