- In a pot over high heat, brown the almonds and garlic in the oil, stirring constantly. Add the broth and bread. Season with salt and pepper. Bring to a boil, then cover and simmer for 10 minutes.
- In a blender, purée the soup until very smooth, about 5 minutes. Strain through a sieve.
- Meanwhile, in a skillet over medium-high heat, toast the diced bread in the oil. Season with salt and pepper.
- Pour the soup into bowls. Garnish with the toasted bread, green grapes and almonds. Drizzle with olive oil.
This recipe was inspired by the classic Spanish recipe ajo blanco, or white gazpacho, which is usually served cold.