White Gazpacho (Ajo Blanco)

Almonds, garlic, bread and... grapes? What kind of strange brew is this? If you're willing to take a chance on this creamy, refreshing cold summer soup, you'll discover a dish destined to become one of your all-time favorites. An added bonus: it's a great way to turn that beginning-to-go-stale bread into something more than bread crumbs. Trust us; this soup is great. (Particularly if you're a garlic lover.)

Ajo Blanco, "white garlic," has long been a favorite summer soup in the Malaga, Spain region. While more traditional versions do without the chicken stock and croutons, this one has always been my favorite.
Soup
8 slices stale white bread
2 cups (about 8 ounces) blanched almonds
5-6 cloves garlic (more or less to taste)
1 tablespoon salt
3/4 cup olive oil
6 tablespoons red wine vinegar
2 cups ice water
6 cups (48 ounces) chicken stock or canned chicken broth

Garnish
12 slices stale white bread, cut into crouton-sized cubes
olive oil
1 large bunch seedless green grapes
For soup: Combine the 8 slices of stale white bread and cold water to cover in a small bowl. Let sit until bread is soaked. Squeeze water from bread, set bread aside, and discard water.

Combine almonds, garlic and salt in a food processor or blender. Process until almonds are completely ground. Add soaked bread; process till smooth. With motor running, gradually add oil, then vinegar. Process, stopping to scrape sides of bowl occasionally, until mixture is smooth.

Add the 2 cups of ice water, and blend again until smooth. Pour mixture into a large bowl, and stir in the 6 cups of chicken stock. Store in the refrigerator until ready to serve.

For garnish: Cover the bottom of a large baking sheet with a layer of olive oil. Add the bread cubes, and toss to coat with the oil. Bake at 300°F for 30 minutes to 1 hour -- depending on the density of the bread -- until cubes are crisp and brown.

To serve: Remove soup from refrigerator and stir a few times to make sure all the elements are combined. Ladle into bowls, and top with generous amounts of croutons and green grapes. Makes 11 to 12 cups, 8 generous servings.