Ajo Blanco with Green Grapes - 1859 Oregon's Magazine

Ingredients

• 1 ½ cups blanched almonds
• 2 2 inch slices of day old baguette, toasted
• 6 peeled garlic cloves
• 6 ½ cups cold spring water
• 1 cup extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 zest and juice of lemon
• 1 tbsp sea salt
• 24 green grapes, halved
• 1 pinch Spanish smoked paprika