|Saute the onion and garlic over medium heat until softened but not browned. Use a food processor to liquefy the onion and garlic, then scrape into a large baine. Puree the almonds, panko, and enough water to liquify. Puree the grapes, cucumber, and add to the soup - drizzle in the olive oil while pureeing to emulsify. Add sherry vinegar, lemon juice, salt and pepper to taste. Adjust ingredients as desired. Thin with a little more water if too thick. Keep chilled in an ice bath until serving.|
|Serve chilled in demitasse cups and garnish with chives, a pinch of espelette, and a drop of olive oil.|
This recipe makes about 40 2-3 ounce servings.