For the white gazpacho, soak the toasted white bread in vegetable stock for a few minutes. Drain and puree in a blender with the almonds, garlic and some sea salt.
Now slowly pour in the olive oil and then add the vinegar and grape juice.
Strain the soup through a hair sieve and season with salt, pepper and nutmeg. Chill.
Before serving, garnish with skinned, seeded and halved grapes, if desired.
Preparation Tip:
A wonderful white gazpacho recipe!