Malaga Almond Gazpacho

Ingredients

• 1 (3-inch-long) piece baguette, crust discarded
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 lb whole blanched almonds (3/4 cup)
• 1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
• 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• 2 cups ice water
• Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

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