- ¼ cup plus 4 teaspoons slivered almonds
- 2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
- 3 slices white bread, crusts removed
- ½ cup warm water
- 3 cloves garlic, peeled
- 6 scallions (whites only), thinly sliced (about ½ cup)
- ¼ cup white wine vinegar or sherry vinegar, plus more to taste
- 1 teaspoon fresh lemon juice, plus more to taste
- ½ teaspoon salt, plus more to taste
- 3 tablespoons olive oil
- ½ cup green grapes, cut in half
- Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.
- Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, ¼ cup of the scallion whites, the vinegar, lemon juice, ¼ cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.
- To serve, ladle 1 cup gazpacho into each serving bowl. Mound ¼ cup of the reserved chopped cucumber, 1 tablespoon of the remaining scallion whites, 2 tablespoons of the grapes, and 1 teaspoon of the almonds in the center of the soup and serve.