GLORIOUS WHITE GAZPACHO

In a blender or food processor, combine 1 cup blanched almonds with 2 cloves garlic and add just enough cold water to cover. Blend or process until a smooth puree forms, adding more cold water as necessary. Add about 2 cups cubed, crustless rustic white bread or country loaf and process until very smooth, adding more cold water as needed to create the consistency of heavy cream. Season with salt. Blend in 2 tablespoons extra-virgin olive oil and 1 to 2 teaspoons sherry vinegar, to taste. Refrigerate until very well chilled, at least 2 hours. Serve cold, garnishing each bowl with halved green grapes, crushed toasted almonds, and a drizzle of olive oil.