1 cup mesquite woodchips, soaked 1 hour in cold water
2 pounds red grapes, halved lengthwise
one 750 milliliter bottle Pedro Ximénez Sherry
1 cup sugar
¼ cup olive oil
2 ounces butter
5 cloves garlic, peeled and finely chopped
1 baguette, torn into bite-size pieces
9 ounces white country bread, crust removed
9 ounces fresh white grape juice
2 pounds plus 6 ounces slivered blanched almonds
6 ounces garlic
9 ounces Pedro Ximénez Sherry vinegar
2 cups olive oil
For the Smoked Grapes:
Prepare smoker with mesquite woodchips and lightly cold smoke grapes for 10 to 15 minutes.
For the Pedro Ximénez Sherry Syrup:
Combine sherry and sugar in saucepan and bring to boil. Reduce heat and simmer until reduced by half. Chill in ice bath, cover, and refrigerate.
For the Garlic Croutons:
Preheat oven to 350ºF. Combine oil, butter, and garlic in heavy saucepan and cook over low heat until garlic softens. Pour oil mixture into bowl with bread and toss to coat. Spread bread on sheet tray and season with salt. Bake for 10 minutes, rotating tray after 5 minutes.
For the White Gazpacho:
Soak bread in grape juice for 10 minutes. Transfer mixture to blender with remaining ingredients and purée. Season and chill.
To Assemble and Serve:
Serve White Gazpacho in chilled bowls. Garnish with Garlic Croutons, Smoked Grapes, and drizzle of Pedro Ximénez Sherry Syrup.