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white gazpacho

white gazpacho | photo by: Cassandra BiroccoThere are many variations of this kind of soup (many are made with the addition of cucumbers) but this one is a nice, velvety soup.

1 1/2 cups white bread, crusts removed and roughly chopped
1 1/2 cups water
1/2 cup slivered almonds, plus extra for garnish
1 cup seedless green grapes, plus extra for garnish
1 large clove garlic, roughly chopped
1/4 cup plus 1 tablespoon extra virgin olive oil
3 tablespoons white wine vinegar
Salt, to taste
Chili oil, optional, for garnish

1. In a medium bowl, combine bread and water. Allow to soak for about 10 minutes.
2. In a blender, place almonds, grapes, garlic, olive oil, vinegar and salt and blend until smooth. Gently squeeze out liquid from bread and add bread to blender. Add about 1/2 cup of water from bowl of bread and blend until smooth. Add more water if necessary to thin out soup (soup will thicken as it sits). Transfer to serving bowls and chill for at least 2 hours, or overnight before serving.
3. When ready to serve, slice grapes. Garnish soup with grapes and slivered almonds and a drizzle of chile oil (if using) and serve immediately.

Serves 2.

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