This is a flavorful cold soup that is a great alternative to the traditional red gazpacho. Green grapes and apples give it sweetness while the stale bread; vinegar and almonds add thickness and richness. I serve it for Succos on a warm day or as an appetizer for Rosh Hashanah.
1 cup stale, ½-inch cubes of challah or country white bread
1 cup white grape juice
1 ¼ cups blanched sliced almonds
1 cup peeled, seeded and diced cucumber
1 granny smith apple, peeled and chopped
1 cup seedless green grapes
1 garlic clove
3 tablespoons red wine vinegar
¼ cup olive oil
2 tablespoons white vinegar
3/4 cup soymilk or pareve milk
¼ cup tofutti sour cream
Kosher salt and pepper to taste
Preheat the oven to 350 degrees. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
Spread almonds in a pie plate and toast for 6 minutes. Cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic vinegar and olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids. Whisk in the white vinegar, pareve milk, and sour cream. Season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Garnish with remaining almonds and a drizzle of olive oil.