White Gazpacho

White Gazpacho

4-5	slices French bread, about 1/2" thick
2	cups water
1	sweet onion, peeled and chopped
2	medium cucumbers, peeled and coarsely chopped
1/2	cup champagne vinegar
1/2	cup almond or olive oil
3	tablespoons sugar
2	teaspoons kosher salt
1/2	teaspoon white pepper
1/2	pound green grapes, rinsed and halved
1/2	cup sliced almonds, toasted

Remove crusts from bread slices. Cut bread into 1/2" cubes to make 2 cups of bread cubes. Put the bread and water into blender with the onion, cucumber, vinegar, oil, sugar, salt and white pepper. Puree until perfectly smooth.
Chill soup until it is very cold (at least two hours). Serve it in cold bowls and garnish with halved green grapes and toasted almonds.

makes 4 cups