WHITE GAZPACHO WITH CORN AND CRABMEAT

Steps:

• Process the almonds, garlic, and salt in a food processor or blender until finely ground.
• Add the vinegar and process.
• Remove the crust from the bread, and soak in the water.
• Wring out the water, reserving the water, and add bread to the processor
• Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
• Add one cup of the reserved water, and process. Remove to a large bowl.
• Add the corn and the grapes to processor and puree.
• Stir into the almond mixture.
• 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.
• Press hard on solids, and then discard them.
• Chill soup and season with salt, white pepper and additional vinegar to taste.
• While soup chills:
• Preheat oven to 400
• line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
• Toss tomatoes with the other teaspoon of oil, and put in other sheet.
• bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
• place grapes and tomatoes in a large bowl.
• Toss in the corn and the crabmeat.
• Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.