White Gazpacho: Chilled Almond, Garlic and Grape Soup

Serves 4
Modified from Epicurious.com

8 T sliced almonds
5 slices of rustic bread, toasted
3 slices of brioche bread (for croutons, or just use two of your other bread)
1 pound seedless green grapes
2 large cloves garlic, minced
2.5 cups water, + 1/2 cup
3/4 cup EVOO
3 T white wine vinegar
2 T fresh tarragon minced
Salt and cayenne pepper to taste
butter for making croutons

Soak 5 slices of toasted bread in 2.5 cups water. Toast almonds in s skillet till golden brown. Place 6 T of almonds into a food processor along with garlic and soaked bread. Puree till even in consistency. Add 9-10 ounces of grapes to the food processor, then puree until uniform. Transfer to a bowl then whisk in first vinegar, then olive olive oil, then 1/2 cup of cold water. Press entire mixture through a sieve, in batches. Use a rubber spatula to press it through. Season with salt and cayenne pepper. Chill for at least an hour.

Make croutons by slicing bread into 1/2" cubes. Place a T or so f butter in a pan and melt. Add croutons after foam has subsided. Turn down heat to low or medium low. Turn croutons till all six sides have been toasted to golden brown. Add butter if necessary. Sprinkle with kosher salt, then remove from heat. You can use any bread for this, but brioche is far superior, as in this soup, it  works perfectly.

Divide soup among 4 bowls, than add garnishes--croutons, halved grapes and tarragon. You might also add a parmesan crisp, it would be a nice addition.