• 1 cup blanched almonds
• Minced fresh chives, for serving
• 5 medium cloves garlic, smashed and peeled
• 3/4 cup halved green grapes, for serving
• 3 cups ice water, plus 1 cup cold water for soaking bread
• Kosher salt
• 2/3 cup extra-virgin olive oil
• 4 large slices rustic white bread, crusts removed
• 1 tablespoon sherry vinegar
• Smoked paprika, for serving

Procedures 1 Place bread slices on a rimmed baking sheet and soak with 1 cup cold water. Let stand 5 minutes. 2 Combine bread and all of the soaking water with remaining 3 cups ice water, almonds, garlic, and vinegar in a blender and blend on high until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and creamy, about 2 minutes longer. Season with salt and transfer gazpacho to an airtight container. Refrigerate until chilled, about 1 hour. 3 Divide gazpacho between serving bowls and scatter with halved grapes and chopped chives. Sprinkle paprika on top and serve immediately.