White gazpacho with grapes and toasted almonds

Ingredients:

• 1/4 cup plus 4 tsp lightly toasted slivered almonds (portions)
• 2 large cucumbers, peeled and coarsely chopped (or 3 regular cucumbers)
• 3 slices of white bread (crusts removed)
• 1/2 cup warm water
• 3 cloves of garlic
• 6 green onions (white parts only), portioned
• 1/4 cup white wine vinegar, plus more to taste
• 1 teaspoon lemon juice, plus a little more to taste
• 1/2 teaspoon salt, plus a little more to taste
• 3 tbsp. l. olive oil
• 1/2 tbsp. halved green grapes

Preparation:

1. Reserve 1 cup of sliced ​​cucumbers for garnish. Soak the bread in water until soft, about 2 minutes.
   
   Place the soaked bread, remaining cucumber, garlic, 3 onion stalks, vinegar, lemon juice, 1/4 cup almonds, salt, and 3 tablespoons olive oil in the bowl of a food processor and process until the cucumbers are completely chopped and the liquid and almonds are almost invisible, about 1-2 minutes. Add more salt and vinegar if desired.
2. To serve, place 1 cup of gazpacho in a bowl. Place 1/4 cup of reserved sliced ​​cucumber, 1 tablespoon of green onion, 2 tablespoons of grapes, and 1 teaspoon of almonds in the center of the soup bowl.