White Gazpacho With Corn and Crabmeat

Ingredients

Soup

• 6 ounces almonds, Smoked
• 3 garlic cloves
• 1 1/2 teaspoons salt, Sea
• 1/3 cup vinegar, Wine
• 1 loaf bread, French
• 2 quarts water, very cold
• 3/4 cup oil, Olive
• 1 cup corn
• 1 cup grapes, green seedless

Crab Mixture

• 2 cups grapes, green seedless
• 3 teaspoons oil, Olive
• 2 cups tomatoes, grape
• 1 cup corn
• 1 cup crabmeat

Directions

1. 1

   Process the almonds, garlic, and salt in a food processor or blender until finely ground.

2. 2

   Add the vinegar and process.

3. 3

   Remove the crust from the bread, and soak in the water.

4. 4

   Wring out the water, reserving the water, and add bread to the processor

5. 5

   Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.

6. 6

   Add one cup of the reserved water, and process. Remove to a large bowl.

7. 7

   Add the corn and the grapes to processor and puree.

8. 8

   Stir into the almond mixture.

9. 9

   Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.

10. 10

    Press hard on solids, and then discard them.

11. 11

    Chill soup and season with salt, white pepper and additional vinegar to taste.

12. 12

    While soup chills:

13. 13

    Preheat oven to 400

14. 14

    line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.

15. 15

    Toss tomatoes with the other teaspoon of oil, and put in other sheet.

16. 16

    bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).

17. 17

    place grapes and tomatoes in a large bowl.

18. 18

    Toss in the corn and the crabmeat.

19. 19

    Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.