2 1/2 cups stale crusty bread (crust removed)
1/2 cup blanched whole almonds
1 cup ice water
2 cups green grapes (plus additional halved grapes for garnish)
2 English cucumbers (roughly chopped)
2 cloves garlic (peeled)
2 tablespoons sherry vinegar
1/2 cup olive oil (plus additional to garnish)
1 jalapeno (thinly sliced to garnish)
Kosher salt and freshly ground black pepper (to taste)
In a medium bowl add bread, almonds and ice water, and allow to soak for 5 minutes, until the bread is soft.
In the carafe of a blender add grapes, cucumbers, garlic, and soaked bread and almonds. Blend until smooth and season with salt and pepper.
With the blender running, add the vinegar and olive oil, blend until emulsified. Season with salt and pepper.
Remove to 4 bowls. Garnish with additional grape halves, jalapeno, and a drizzle of olive oil.
Tip: The perfect soup for a hot day, keep the carafe and bowls in refrigerator until ready to serve.