This is a green grape, roasted garlic, and zucchini gazpacho with chopped raw almonds and scallions on top. I'm getting my garlic fix (and my raw almond fix, because boy, are those puppies delicious) and retaining the ability to drink more than a few tablespoons of soup without pondering pasty, plump Americans hunkered down like grubs on that aforementioned beach in Spain. Plus, it pairs nicely with the rest of those gram flour crackers from yesterday, although I think a slice of sourdough or some rosemary and olive oil crackers would be preferable.
Green and garlicky gazpacho
(N.b.: "Green garlic" is an actual thing, so calling this "green garlic gazpacho" would have been misleading.)
1 1/2 cups green grapes
1 cucumber, peeled
1/2 cup jicama (or substitute a couple stalks of celery with those annoying stringy bits removed)
1/4 to 1/3 cup chopped red onion (more to taste)
1/3 cup breadcrumbs, fresh or packaged
2 tbsp extra virgin olive oil
5 large cloves roasted garlic (my cloves were very large, so you might use more if yours aren't so substantial)
sherry vinegar to taste (I used about 3 tablespoons)
1 cup liquid (I used water; I suppose you could use vegetable broth, but the saltiness concerns me)
salt and pepper to taste (make sure to season after the soup is cold!)
chopped scallions and chopped raw almonds for garnish (lots of almonds!)
Soak the breadcrumbs in the liquid while you prepare the vegetables. Food process everything but the garnish items into oblivion. Chill for at least an hour. Sprinkle with garnish items. Eat.