Green Grape and Marcona Almond Gazpacho

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 large garlic clove
2. 2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), plus 1/4 cup finely diced peeled cucumber, for garnish
3. 1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish
4. 3/4 cup marcona almonds
5. 3 cups crustless 1/2-inch dice of good white bread
6. 4 scallions, white and tender green parts, cut into 1-inch lengths
7. 1 cup packed watercress leaves
8. 1/2 cup cold water
9. 1/4 cup extra-virgin olive oil
10. 2 tablespoons sherry vinegar
11. Salt and freshly ground pepper

1. In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.
2. In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
3. To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.