Poor man’s white gazpacho Serving Size - 6 Prepared By - Janine & Terry Recipe Rating
			1 LOAF (16 OUNCES) FOOTBALL-SHAPED WHITE BREAD 2 CUPS WATER 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL 2 TABLESPOONS SHERRY VINEGAR OR RED WINE VINEGAR 2 GARLIC CLOVES, CHOPPED AND PURÉED SALT 1 CUP RAW SLIVERED ALMONDS, GROUND 2 1/2 CUPS ICE WATER 1 1/2 CUPS GREEN GRAPES, FOR GARNISH
			Remove the crust from the bread; you will end up with about 8 ounces of bread from the middle. Place the bread in a bowl, and cover with 2 cups water. Allow to stand for 5 minutes. Drain the water from the bread, and squeeze the bread until dry. Place the bread in a food processor with the olive oil, vinegar, and garlic purée. Season with salt to taste. Add the almonds and 1/2 cup of ice water. Blend until smooth. With food processor running, slowly add the remaining ice water until incorporated. Check the seasoning and add more salt if needed. Cover and refrigerate for 2 hours, or preferably overnight. Slice the grapes lengthwise. Divide the gazpacho into cups, and top each with about 1/4 cup of green grape halves.