How to Make It
In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.
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.
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.
One Serving 441 Calories, 32 gm Total Fat, 3.5 gm Saturated Fat, 33 gm Carbohydrates, 6 gm Fiber.