Ingredients: 1 cup 1/2-inch stale crustless white bread cubes, 1 cup white grape juice, 1 1/4 cups blanched sliced almonds, 1 cup peeled and diced cucumber, 1 peeled and chopped Granny Smith apple, 1 cup seedless green grapes, 1 clove garlic, 3 tablespoon sherry vinegar, 1/4 cup extra-virgin olive oil, 1 cup buttermilk, salt, ground pepper, shredded mint leaves
Directions: Preheat oven to 350 degrees. In a small bowl, soak bread in grape juice for 5 minutes, pressing to soften. Spread the almonds in a pie plate. Toast for 6 minutes, until lightly golden. Let cool. Transfer 1 cup of the almonds to a blender. Add bread, cucumber, apple, grapes, garlic, vinegar and 1/4 cup of olive oil. Purée until smooth. Strain soup through into a bowl, pressing on solids. Whisk in buttermilk. Season with salt and pepper. Refrigerate until chilled. Pour gazpacho into cups. Garnish with mint and remaining 1/4 cup of almonds. Drizzle with olive oil. Serve.
Sauvignon Blanc wins from New Zealand are very fruity white wines that tend to have a strong body, allowing them to work well with this dish. Available in specialty stores.