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Jaleo White Gazpacho

Source: Executive Chef Jose Andres - Jaleo, Washington, DC

Yield: 6 servings

7 ounces blanched almonds
1 ounce garlic cloves
2 1/2 cups water
1 1/2 ounces bread
1 1/2 ounces freshly pressed white grape juice
1 1/2 ounces sherry vinegar
1 cup extra virgin Spanish olive oil
Salt and white pepper, to taste
18 grapes, peeled and halved

Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Place mixture in food processor with remaining ingredients except grapes. Puree until frothy, season to taste and and refrigerate.

Serve cold and garnish with grapes.