This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
With the motor running, add olive oil gradually in a thin stream. Continue pureeing until very smooth, about 1 minute. Add vinegar and sherry and puree 1 minute more. The finished texture should be smooth, creamy, and just a bit grainy from the almonds. Season to taste with salt and pepper, then transfer gazpacho to a bowl. Cover and refrigerate until well chilled, or for up to 2 days.
When ready to serve, thinly slice remaining grapes and finely chop remaining almonds. Pour gazpacho into bowls, and garnish with sliced grapes, chopped almonds, and remaining dill; serve immediately.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).