- 1 small loaf country-style white bread, cut into 1-inch cubes (about 6 cups)
- 2 tablespoons white-wine vinegar
- 1 1/2 cups water, more if needed
- 3 cucumbers, peeled, halved lengthwise, seeded, and chopped
- 1/2 onion, chopped
- 2 teaspoons sliced almonds
- 2 cloves garlic
- 2 cups seedless green grapes
- 1/2 cup plus 2 tablespoons olive oil
- 2 teaspoons salt
- 1 pound shrimp, shelled and halved lengthwise
- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the 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 garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
- Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
When the dish is sweet, the wine should be, too. A late-harvest riesling, thick, rich, and vibrant with citrus and apricot flavors, will be incredible with this gazpacho.