Ingredients
1small loaf white bread,country-style
2tbspwhite wine vinegar
1½cupswater
3cucumbers
½onion
2tspalmonds,sliced
2clovesgarlic
2cupsgreen grapes,seedless
½cupolive oil,plus an additional 2 tbsp
2tspsalt
1lbshrimp
Preparation
In a medium glass or stainless-steel bowl, combine 3 cups of bread cubes with vinegar.
Add water, then set aside for 5 minutes to soften.
In a blender, combine the cucumbers, onion, almonds, 1 clove of garlic, and 1 cup of grapes.
Add the soaked bread, the ½ cup of olive oil, and 1 teaspoon of salt.
Puree until smooth.
Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.
Add the shrimp and the remaining 1 clove of garlic and 1 teaspoon of salt.
Cook, stirring frequently, for 3 to 5 minutes until the shrimp are just done.
Remove the shrimp with a slotted spoon.
Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
Cook, stirring frequently, for about 5 minutes until the bread is crisp and golden.
Cut the remaining grapes in half.
In a small bowl, stir together the halved grapes, shrimp, and croutons.
Serve the gazpacho (thinned with a small amount of water if it’s thicker than preferred) topped with the warm or room-temperature shrimp-and-grape mixture.
