Soak the bread in water to cover until softened, about 15 minutes.
Combine the almonds and garlic in a food processor or blender and pulse until the almonds are finely ground.
Squeeze out the water from the bread and add it to the food processor. Blend to a smooth paste.
With the motor running, add the oil in a slow stream, the the vinegar and salt. Beat in 1/2 cup of cold water, then pour the mixture into a tureen, wooden bowl or pitcher and add 1 1/2 cupswater. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy.
Serve immediately or chill the gazpacho. Stir before serving in bowls, garnished with grapes.
|... an excerpt of:
"My Kitchen in Spain" (Harper Collins)
click on the cover to see it at Amazon.com