CEiMB-White Gazpacho with Grapes and Toasted Almonds

When I saw this week's CEiMB recipe, White Gazpacho with Grapes and Toasted Amonds, that was chosen by Lauren over at I'll Eat You,
I wasn't sure how it was going to go over at our house. This was actually one of the last recipes I made and took pictures of, before our move. I figured since it was so easy and took about 5 minutes, it really wouldn't be that hard to get out of the way.
I threw it together and we had it as an appetizer before we ate our dinner. The verdict was split right down the middle. Half of us loved it. I mean really, really loved it. Half of us-not so much. Some adults loved it and so did some kids. The opposite was also true.
My gazpacho really didn't turn out white at all. I think it is because I didnt peel all of the skin off the cucumber. The color of the gazpacho in the cookbook, is much lighter.
It was fast and quite elegant looking (in my opinion), so if you love cucumbers and vinegar, try it out.
To see what the other CEiMBer's thought, check out the Craving Ellie Blogroll!

White Gazpacho with Grapes and Toasted Almonds
2007 Ellie Krieger
Ingredients
2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved
Directions
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes.
Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes.
Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

Up Next- Vegetable Soup- Warm or Cold