Green Gazpacho with Shrimp Recipe

In a medium glass or stainless-steel bowl, combine 3 cups of bread cubes with vinegar.

Add water, then set aside for 5 minutes to soften.

In a blender, combine the cucumbers, onion, almonds, 1 clove of garlic, and 1 cup of grapes.

Add the soaked bread, the ½ cup of olive oil, and 1 teaspoon of salt.

Puree until smooth.

Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.

Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.

Add the shrimp and the remaining 1 clove of garlic and 1 teaspoon of salt.

Cook, stirring frequently, for 3 to 5 minutes until the shrimp are just done.

Remove the shrimp with a slotted spoon.

Reduce the heat to moderate and add the remaining 3 cups of bread cubes.

Cook, stirring frequently, for about 5 minutes until the bread is crisp and golden.

Cut the remaining grapes in half.

In a small bowl, stir together the halved grapes, shrimp, and croutons.

Serve the gazpacho (thinned with a small amount of water if it’s thicker than preferred) topped with the warm or room-temperature shrimp-and-grape mixture.