Green Gazpacho with Shrimp
"Before the Spanish arrived in Mexico in the 1500s, they had never even seen a tomato, much less cooked with one. The Old Country gazpacho got its color from cucumbers, and once you've tried it you'll understand why the green version is still preferred over the red in some quarters. If you're using this uncooked soup as a first course instead of a main dish, it will serve six...."
INGREDIENTS
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1 small loaf country-style white bread, cut into 1-inch cubes (about 6 cups)
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2 tablespoons white-wine vinegar
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1 1/2 cups water, more if needed
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3 cucumbers, peeled, halved lengthwise, seeded, and chopped
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1/2 onion, chopped
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2 teaspoons sliced almonds
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2 cloves garlic
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2 cups seedless green grapes
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1/2 cup plus 2 tablespoons olive oil
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2 teaspoons salt
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1 pound shrimp, shelled and halved lengthwise
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